Description
This Zucchini Ravioli recipe offers a light and delicious twist on traditional pasta ravioli by using thinly sliced zucchini as the pasta substitute. Filled with a flavorful mixture of ricotta, mozzarella, Parmesan cheeses, fresh herbs, and garlic, then baked in marinara sauce, this dish is perfect for a low-carb, gluten-free meal that doesn’t compromise on comfort or taste.
Ingredients
Scale
Zucchini Pasta
- 4 large zucchini
Cheese Filling
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Other
- 1 cup marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray to prevent sticking during baking.
- Slice Zucchini: Using a vegetable peeler or mandolin, carefully slice the zucchini lengthwise into thin, even strips suitable for wrapping.
- Prepare Zucchini Base: Lay out three zucchini strips slightly overlapping on a flat surface to create the base layer of the ravioli.
- Make Cheese Filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Fill Zucchini Strips: Spoon a portion of the cheese mixture onto the center of the zucchini strip base formed by the overlapping strips.
- Form Ravioli: Fold the ends of the overlapping zucchini strips over the cheese filling, sealing it like a ravioli package.
- Arrange in Baking Dish: Place each formed zucchini ravioli seam-side down into the prepared baking dish to help maintain shape while baking.
- Add Sauce: Pour marinara sauce evenly over the arranged zucchini ravioli, ensuring they are well coated.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the zucchini is tender and the cheese filling is melted and bubbly.
- Serve: Garnish with extra basil or parsley if desired and serve hot for a comforting, fresh meal.
Notes
- Use a very sharp knife or mandolin to get thin, even zucchini slices that are pliable for folding.
- Be careful not to overfill the ravioli to prevent leaking during baking.
- Optional: Add red pepper flakes to the cheese filling for a zing of heat.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and low-carb, making it suitable for those avoiding wheat products.
