Zucchini Ravioli


There are 5 stages recommended on the SCD diet, which can get confusing and sometimes even frustrating if you are heading into this with not a lot of physical or mental preparation. Many people often struggle with getting the basics right, that is, the essential ingredients you should have in your cupboard and fridge at the beginning of each week. Preparing things like yogurt and bone broth to always have on hand can save you from slipping into dangerous unmarked waters. Especially coming up to the ‘silly season’. The Intro and Stage 1 of the diet is the most important, as it consists of very simple recipes to create a solid foundation for optimal absorption of the vital vitamins and minerals you may not have been getting. This is a recipe from Stage 1 of The Essential Healing Foods e-book. It is a fun and interesting recipe that can be filled with a bunch of yummy things (so long as you adhere to the diet’s rules) to personalize the dish.

Zucchini’s are a great way to get an array of vitamins and minerals in lots of versatile ways! They are high in fiber, protein and carbohydrates so they can   just as easily provide the bulk of a meal without leaving you wanting. Additionally, they are a hub for minerals such as potassium, which has been linked to good heart health and lowering blood pressure. Zucchini’s are also a good source of vitamin C which helps fight against free radicals in the body.

This is a lovely recipe that is aromatic from the amazing rosemary and basil, with the cream cheese bonding all the fresh flavors in a creamy wonderland. This ravioli would be great to experiment with meats and other herbs once your ready to move onto the next stages of the diet.


Zucchini Ravioli

2 Zucchinis – sliced lengthwise

100g/3.5 oz cream cheese (homemade)

2 cups spinach – finely chopped

1 clove garlic – minced

¼ tsp salt

2 tsp olive oil

1 tbsp basil – finely chopped

½ tsp rosemary (dry or fresh) finely chopped

To slice the zucchini use an adjustable mandolin (like this one) and slice into thin (no more than 2-3 mm) slices.

Combine the cream cheese with the rest of the ingredients and mix to combine.

Place two zucchini slices on top of each other forming a cross.

Put around one teaspoon of cream cheese mixture onto the centre of the zucchini cross. Fold the bottom zucchini over the top first and then the second slice over the top of the first. Secure with a toothpick, making sure the pick goes through all the layers of zucchini to keep it secure.

Fill the rest of the ravioli. Then heat a little oil in a heavy bottomed pan and fry the zucchini for about 2 minutes.

Gently remove the zucchini with a slotted lifter, and poke the toothpick through to the other side; then flip over and fry the other side.

Serve warm with the toothpick removed. These are also delicious cold.

Flog, Mains, RecipesSandra Ramacher