If you are craving a light yet indulgently flavorful dish, this Zucchini Ravioli with Marinara and Cheese Filling Recipe will become your new go-to. Imagine thin ribbons of fresh zucchini hugging a creamy, herby cheese mixture, all bathed in a vibrant marinara sauce that brings out every element’s best. It’s a perfect harmony of fresh, cheesy, and tangy that satisfies your pasta cravings without any heavy dough. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this recipe offers a delightful twist on classic ravioli that’s as nutritious as it is delicious.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together effortlessly to create a burst of flavor and pleasing textures. Each component plays an important role, whether it’s the zucchini providing a graceful, tender wrapper or the cheeses delivering richness and depth.
- 4 large zucchini: Choose firm, evenly sized zucchini for perfectly shaped ravioli strips.
- 1 cup ricotta cheese: The creamy base that makes the filling luxuriously smooth.
- 1/2 cup shredded mozzarella cheese: Adds gooey, melty goodness to the filling.
- 1/2 cup grated Parmesan cheese: Offers a salty, nutty sharpness to balance the creaminess.
- 1 large egg: Helps bind the cheese mixture for easy filling.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth.
- 1 tablespoon chopped basil: Fresh and fragrant, it brightens each bite.
- 1 tablespoon chopped parsley: Adds a subtle herbaceous note and color contrast.
- Salt and pepper, to taste: Essential for enhancing every flavor.
- 1 cup marinara sauce: A tangy, tomato-rich sauce that ties the dish together beautifully.
How to Make Zucchini Ravioli with Marinara and Cheese Filling Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray to ensure the ravioli don’t stick and are easy to serve once baked.
Step 2: Slice the Zucchini
Use a vegetable peeler or a mandolin to slice the zucchini lengthwise into thin, even strips. These strips act as the pasta sheets for your ravioli, so aim for smooth, flexible ribbons that will fold nicely around the filling.
Step 3: Create the Zucchini Strip Base
Lay out three strips of zucchini at a time, overlapping them slightly to form a sturdy base for wrapping around the cheese filling. This overlapping ensures that no filling escapes during baking and gives the ravioli a beautiful layered texture.
Step 4: Make the Cheese Filling
In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, chopped basil, chopped parsley, and a pinch of salt and pepper. Stir everything until it’s thoroughly mixed and ready to be scooped onto your zucchini bases.
Step 5: Assemble the Ravioli
Place a generous spoonful of the cheese mixture in the center of each zucchini base. Then carefully fold the ends over the filling, creating small, neat ravioli packages. Take your time to ensure the filling is securely enclosed for baking.
Step 6: Arrange in Baking Dish and Add Sauce
Place each zucchini ravioli seam-side down in your prepared baking dish. Once all are arranged, pour the marinara sauce evenly over the top, letting it seep into all the nooks and crannies to keep every bite juicy and flavorful.
Step 7: Bake Covered, Then Uncover
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and continue baking for another 10 minutes so the zucchini becomes tender and the cheese inside melts to bubbly perfection.
Step 8: Garnish and Serve Hot
Once baked, feel free to sprinkle additional chopped basil or parsley over the top for a fresh, colorful finish before serving immediately.
How to Serve Zucchini Ravioli with Marinara and Cheese Filling Recipe
Garnishes
A scattering of fresh basil or parsley not only adds a pop of color but also enhances the herbal notes in the dish. A light drizzle of olive oil or a sprinkle of red pepper flakes can add another dimension of flavor for an elevated experience.
Side Dishes
Pair this zucchini ravioli with a crisp green salad dressed lightly in lemon vinaigrette to balance richness. Roasted garlic bread or a simple bruschetta also make fantastic accompaniments that complement the tomato-based marinara beautifully.
Creative Ways to Present
Serve the ravioli on striking ceramic plates to highlight their delicate folds and vibrant sauce. For a playful touch, arrange the ravioli in a circular pattern and garnish with edible flowers or microgreens to impress friends at a dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled completely before refrigerating to preserve the texture and flavor.
Freezing
For longer storage, freeze the assembled but unbaked ravioli in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They can be kept frozen for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra minutes to the baking time.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. Avoid microwaving if possible, as it can make the zucchini watery and the cheese rubbery.
FAQs
Can I use other vegetables instead of zucchini for this ravioli?
Absolutely! Thin slices of eggplant or butternut squash can work well as substitutes, but zucchini is preferred for its texture and mild flavor that complements the cheese filling beautifully.
Is this recipe suitable for a gluten-free diet?
Yes, this zucchini ravioli recipe is naturally gluten-free since it uses zucchini strips instead of traditional pasta dough, making it perfect for anyone avoiding gluten without sacrificing taste.
How can I make the filling vegan?
Swap out the cheeses and egg for plant-based alternatives such as cashew ricotta or vegan mozzarella, and use a flax egg to bind the filling. The result is still delicious, just with a plant-based twist.
Can I prepare the ravioli ahead of time and bake later?
You can assemble the ravioli and refrigerate them before baking, but be sure to cover them well to prevent drying out. For best results, bake within 24 hours of assembly.
What type of marinara sauce works best?
A fresh, homemade marinara or a high-quality store-bought sauce with simple ingredients is best to keep the flavors bright and not overpower the delicate zucchini and cheese filling.
Final Thoughts
I truly hope you enjoy making and savoring this Zucchini Ravioli with Marinara and Cheese Filling Recipe as much as I do. It’s one of those dishes that feels fancy but is incredibly approachable, perfect for bringing a little Italian-inspired joy to your dining table any night of the week. Dive in, have fun with it, and share the deliciousness with friends and family – this one’s sure to become a cherished favorite!
Print
Zucchini Ravioli with Marinara and Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
Delight in this light and cheesy Zucchini Ravioli recipe that combines thinly sliced zucchini with a flavorful ricotta and mozzarella filling. Baked to perfection in marinara sauce, this dish is a low-carb alternative to traditional pasta ravioli, perfect for a comforting yet healthy meal.
Ingredients
Zucchini Ravioli
- 4 large zucchini
- 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
Sauce
- 1 cup marinara sauce
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray to prevent sticking and for easy cleanup.
- Slice zucchini: Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips, creating wide ribbons that will act as the ravioli ‘pasta’.
- Form zucchini base: Lay out three zucchini strips on a flat surface, slightly overlapping them to create a sturdy base to hold the filling.
- Make cheese filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Stir well until the mixture is smooth and uniform.
- Add filling to zucchini: Place a spoonful of the cheese mixture in the center of each zucchini strip base, ensuring enough filling for a satisfying ravioli bite.
- Shape ravioli: Fold the ends of the zucchini strips over the filling to form a package resembling traditional ravioli.
- Arrange in baking dish: Place each zucchini ravioli seam-side down in the prepared baking dish so they don’t unfold during cooking.
- Add marinara sauce: Pour the marinara sauce evenly over the zucchini ravioli to infuse flavor and moisture while baking.
- Bake covered: Cover the baking dish with foil and bake for 20 minutes to allow the zucchini to soften and the cheese filling to heat through.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes or until the zucchini is tender and the cheese is melted and bubbly, creating a deliciously golden top.
- Garnish and serve: Garnish with additional fresh basil or parsley if desired. Serve hot for a comforting and low-carb meal.
Notes
- Use a mandolin for uniformly thin zucchini slices to ensure even cooking.
- Try different herbs like oregano or thyme for varied flavors.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg or use a flax egg.
- If zucchini releases a lot of liquid while baking, drain excess moisture before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
