Conchiglionis stuffed with smoked salmon, zucchini and ricotta

1. In a large saucepan of salted water, cook the pasta according to package directions for al dente.

2. When cooked, drizzle with olive oil so they do not stick, and set aside.

3. Meanwhile peel the zucchini, leaving some strips with skin and dice into small cubes.

4. Heat a frying pan in a little olive oil sauté 1 minced shallot with zucchini cubes. Cut the smoked salmon in small pieces.

5. Combine all ingredients to the ricotta, mix well and stuff each conchiglioni.

Photo credit: Sucré Salé