Zucchini Ravioli

Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 Extra-Virgin Olive Oil, for Baking Dish
 4 Medium Zucchini
 2 c. Ricotta
 ½ c. Freshly Grated Parmesan, Plus More for Garnish
 1 Large Egg, Lightly Beaten
 ¼ c. Thinly Sliced Basil, Divided
 1 Clove Garlic, Minced
 Kosher Salt
 Freshly Ground Black Pepper
 2 c. Marinara
 ½ c. Shredded Mozzarella
1

Preheat oven to 375° and grease a large baking dish with olive oil.

2

Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

3

Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.

4

Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.

5

Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.

6

Top with remaining basil and Parmesan before serving.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 220
% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Sodium 500mg21%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 3g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Extra-Virgin Olive Oil, for Baking Dish
 4 Medium Zucchini
 2 c. Ricotta
 ½ c. Freshly Grated Parmesan, Plus More for Garnish
 1 Large Egg, Lightly Beaten
 ¼ c. Thinly Sliced Basil, Divided
 1 Clove Garlic, Minced
 Kosher Salt
 Freshly Ground Black Pepper
 2 c. Marinara
 ½ c. Shredded Mozzarella

Directions

1

Preheat oven to 375° and grease a large baking dish with olive oil.

2

Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”

3

Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.

4

Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.

5

Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.

6

Top with remaining basil and Parmesan before serving.

Zucchini Ravioli

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