At the 2016 Epcot Food and Wine Festival, the Crew from The Chew once again offered a custom menu for the event. And we expect to see them again this year at the 2017 Epcot Food and Wine Festival!

The Chew Collective Booth

The event runs a record 75 days this year, and for the first time ever, will begin in August! Mark your calendars for August 31-November 13!

While we can’t wait to see all of the new dishes that will debut at this year’s Marketplace Booths, we’re taking a look back at some of our favorite dishes from last year, like The Chew’s Ricotta and Zucchini Ravioli with Rustic Tomato Sauce.

Ricotta and Zucchini Ravioli with Rustic Tomato Sauce

The fresh flavors of this vegetarian dish wowed us, and we love that we can recreate it at home with this handy recipe!

The Chew’s Ricotta and Zucchini Ravioli with Tomato Sauce

THE Chew Collective Marketplace: 2016 Epcot Food and Wine Festival

Serves 6

Ingredients:

For Ricotta and Zucchini Ravioli:
1 tablespoon olive oil, plus more for drizzling
1 small red onion, finely diced
1 teaspoon chili flakes
2 zucchini, grated, excess liquid squeezed out
2 cups ricotta
1/3 cup grated Parmigiano Reggiano, plus more for serving
1/2 teaspoon freshly grated nutmeg
1 pound pasta sheets
Fresh basil, for garnish
Coarse salt, freshly ground black pepper, to taste
Semolina

For Tomato Sauce:
2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, thinly sliced
2 (28 ounce) cans whole peeled tomatoes, crushed
Coarse salt, freshly ground black pepper, to taste
1/2 cup roughly torn basil leaves

Instructions:

For Ravioli:
1. Heat olive oil in a large sauté pan over medium hat. Add onion and chili flakes and season with salt, then cook until tender, about 6-8 minutes.

2. Meanwhile, add zucchini to a large bowl with the ricotta and Parmigiano. Season with nutmeg, salt, and pepper. Stir in sautéed onion mixture.

3. Lay out a sheet of pasta, working one at a time, and cut sheet into 3-inch squares. Place 1/2 tablespoon of filling in the center of each square.

4. Wet edges of pasta with warm water, then fold in half to form rectangles (or love letters). Press edges to seal. Put finished ravioli on a cookie sheet sprinkled with semolina.

5. To serve, bring a pot of salted water to a boil. Cook ravioli for 4-5 minutes.

6. With a slotted spoon, transfer ravioli to tomato sauce and toss to coat. Top with grated Parmigiano Reggiano and a drizzle of olive oil; toss again. Plate, then top with additional cheese and fresh basil.

For Tomato Sauce:
1. Heat oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 3-5 minutes. Add a pinch of salt, then add garlic to the pan. Cook until fragrant, about 1 minute.

2. Stir in the tomatoes and cook down, about 10 minutes. Season with salt and pepper. Remove from heat and finish by adding torn basil.

Will you be making this delicious dish during the countdown to the 2017 Epcot Food and Wine Festival? Leave a comment and let us know!