Zucchini Ravioli
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
American
Zucchini Ravioli
Description
Zucchini Ravioli uses thinly peeled zucchini slices salted to draw out moisture before being filled with a mixture of ricotta cheese, parmesan, cooked spinach, garlic, basil, salt, and pepper. The slices are folded around the filling to form small pockets arranged over marinara sauce in a baking dish. Cherry tomatoes are placed alongside to bake together. The assembled ravioli bake at a high temperature until cheese melts and the zucchini softens, with a brief broil at the end to enhance top browning.
The resulting dish balances the fresh texture and subtle sweetness of zucchini with a creamy, herb-infused ricotta filling and savory tomato sauce. The use of fresh basil adds a fragrant element. The cooking method gently softens the zucchini without overcooking, maintaining its shape and providing a vegetable-based alternative to traditional pasta ravioli.
This recipe suits a vegetarian meal and can be served as a main or side dish. The colorful presentation with cherry tomatoes adds brightness and complements the robust flavors of the marinara and cheese.
Leftovers keep well refrigerated for up to 4 days and reheat in the oven to maintain texture and flavor.
Ingredients
- 2 zucchini large
- 1 cup marinara sauce Otamot Essential brand
- 1 tablespoon olive oil
- 2 cups spinach chopped, fresh
- 2 cloves garlic minced, clove
- 1 cup ricotta cheese
- ¼ cup Parmesan Cheese
- 2 tablespoons basil chopped, plus more for garnish, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup mozzarella cheese shredded
- ½ cup cherry tomato
Instructions
- Cut off the stalk of the zucchini, then use a Y-shaped vegetable peeler to peel thin slices of zucchini. You should get about 18 per zucchini. Lay them out on a paper towel and sprinkle with salt. Set aside for 10 minutes and then dab off any extra moisture with the paper towel.
- Preheat oven to 425°F. Place the marinara sauce on the bottom of an 8x11 baking dish.
- In a large skillet over medium heat, heat olive oil. Add spinach and garlic and cook until softened and fragrant, about 2-3 minutes. Remove from heat. Add the ricotta cheese, parmesan cheese, basil, salt and pepper and stir to combine.
- Lay out 3 slices of zucchini in different direction equally spaced. Place 2 tablespoons of ricotta mixture in the middle. Fold each side to seal and create ravioli pockets. Place in the baking dish on the marinara sauce seam side down. Makes about 12 pockets. Place the cherry tomatoes around the ravioli.
- Bake in the preheated oven until cheese is melted, about 15-20 minutes. Broil for an extra 2 minutes to blister the tomatoes. Serve with fresh basil.
Notes
- Inspired by A Saucy Kitchen, this recipe uses salted zucchini slices to reduce moisture and improve texture.
- Store leftover ravioli refrigerated for up to four days and reheat in the oven for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 1207mg | 50% |
| Potassium | 665mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2436IU | 49% |
| Vitamin C | 31mg | 34% |
| Calcium | 408mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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