If necessary, peel cucumber slightly, cut in half lengthwise and remove seeds.
Chop the raisins. Mix ricotta, breadcrumbs, ground hazelnuts, raisins, lemon juice, little chopped parsley, salt, pepper.
Put filling into cucumber halves, cut diagonally into pieces 3-4 cm wide. Garnish with parsley and pine nuts, which you roast beforehand in a coated pan without fat.
