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Ravioli with cream of Zucchini stuffed with mushrooms and shrimp:

Ravioli with cream of zucchini and coconut Bio Sun Mediterranean


  • 1 jar of cream of zucchini and coconut Bio Sun Mediterranean

    150 g of prawns

    150 g of mushrooms

    2 cloves of garlic

    Olive oil





  1. Cut the zucchini into thin strips and choose the ones in the central part wider.
  2. Peel the prawns, chop the mushrooms and chop the 2 cloves of garlic.
  3. Brown the garlic with a little oil and fry for a few minutes the mushrooms, prawns and add a pinch of salt and parsley. We keep the stuffing.
  4. On the other hand, in the microwave cook the zucchini strips cut for 2 minutes at 500 w.
  5. Then place two strips of courgette crossed (forming a cross), fill with shrimp and cooked mushrooms and add the cream of courgette Bio Sun Mediterranean and close the two strips of zucchini forming the cannelloni.
  6. Finally, brown the cannelloni with a little olive oil.