Zucchini ravioli stuffed with vegetables with cotagge cheese sauce

Cut the zucchini into very thin slices (I did it with a peeler).

We cut the vegetables we want (in my case it was an onion and a half and a bell pepper and a half) and fry them in the pan with very little oil.

If they are going to be stuffed with meat, add the meat and fry it when the vegetables are already cooked.

You make the slices of zucchini on the griddle, turn and turn.

Place one sheet on top of the other in the shape of a cross and pour the filling in the central part.

We join the two ends of each end of the cross so that it is closed like a ravioli. And so on with everything we want to do.

For the sauce I used the leftover vegetables from the stuffing, added a splash of milk, three tablespoons of cotage cheese and spices to taste. We heated it in the pan until it thickened a little and it was ready to eat. It was delicious!