Danny Seo’s Grilled Zucchini “Ravioli” with Pumpkin-Cashew “Ricotta”
1 tablespoon olive oil, more for zucchini
1 teaspoon salt, more for zucchini
Freshly ground black pepper
½ cup walnuts, chopped
2 cups raw cashews
1 (15-ounce) can of pumpkin puree
1 garlic clove
1 lemon, juice
1 pint cherry tomatoes
Preheat a grill to medium high heat.
Slice the zucchini lengthwise into thin ¼ inch slices using a mandolin slicer or vegetable peeler. Transfer slices to a large bowl and toss with olive oil, salt and pepper to coat.
Lay the slices of zucchini out over the grates and grill until light char marks are visible. Flip the zucchini over and cook until the other side is charred as well. Remove the grilled zucchini from the grill and place on a plate to cool.
To make the ricotta use a high=-speed blender and add walnuts, cashews, pumpkin, garlic, lemon juice and 1 teaspoon salt and blend until smooth. Add water as needed if the mixture is too thick.
Preheat oven to 350 degrees
Add the cherry tomatoes to a cast iron skillet, covering the bottom of the skillet. Drizzle with 1 tablespoon of olive oil.
Once the zucchini slices have cooled to the touch, place 1 tablespoon of the “ricotta” at the end of each zucchini slice and roll. Place on top of the cherry tomatoes. Repeat the process with the remaining zucchini slices.
Place the skillet in the oven and bake for 25 minutes or until tomatoes are warm and soft and the ricotta is warm.