Zucchini Ravioli is the kind of dish that makes you fall in love with vegetables all over again. Fresh zucchini ribbons are lovingly wrapped around a creamy, herby ricotta filling, nestled in vibrant marinara, and baked to bubbling, golden perfection. This recipe is a lighter, gluten-free spin on classic ravioli, satisfying those pasta cravings without weighing you down. Whether you’re cooking for a weeknight dinner or impressing friends at a gathering, Zucchini Ravioli is sure to be your new go-to comfort food — it’s elegant, simple, and absolutely addictive.
Ingredients You’ll Need
Let’s talk ingredients! Each one is as approachable as it is essential, combining to make Zucchini Ravioli bursting with color, fragrance, and flavor. Here’s what you’ll need, plus a few tips to make them shine:
- 2 large zucchini: Choose firm, straight zucchini for easy slicing into ribbons that hold their shape beautifully.
- 1 cup ricotta cheese: Creamy and mild, ricotta makes every bite irresistibly soft and rich.
- 1/2 cup shredded mozzarella cheese: Mozzarella adds that delicious melty stretch to the filling.
- 1/4 cup grated Parmesan cheese: Parmesan brings depth and a nutty, salty punch that balances the other cheeses.
- 1 egg: The egg binds the filling together so it stays creamy but not runny.
- 1 garlic clove, minced: A hit of fresh garlic makes the filling beautifully aromatic.
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried: Basil brightens the flavor and brings a little taste of summer.
- Salt and black pepper to taste: Don’t be shy — seasoning makes all the flavors pop.
- 1 cup marinara sauce: Use your favorite jarred or homemade sauce; it’s the perfect juicy backdrop.
- Olive oil spray or brush: A light coating helps the zucchini roast just right and gives a lovely sheen.
- Fresh basil and extra Parmesan for garnish (optional): A sprinkle on top right before serving makes the dish extra special.
How to Make Zucchini Ravioli
Step 1: Prep the Zucchini Ribbons
Start by preheating your oven to 375°F and lightly greasing a baking dish. Using a mandoline or a sharp knife, carefully slice your zucchini lengthwise into long, thin ribbons. You want them about 1/8-inch thick — flexible but sturdy enough to hold the filling. Lay them out on paper towels and sprinkle lightly with salt to draw out some moisture, which helps keep your Zucchini Ravioli from getting watery in the oven.
Step 2: Make the Cheesy Filling
In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, and a good pinch of salt and black pepper. Stir until everything is creamy, well mixed, and flecked with green from the basil. This is your luscious, flavor-packed ravioli center!
Step 3: Assemble the Zucchini Ravioli
Take two zucchini ribbons and lay them side by side, slightly overlapping. Place two more ribbons on top going the opposite direction to form a cross or plus sign. Scoop 1–2 tablespoons of the cheese filling onto the center where they overlap. Gently fold the ends of the zucchini ribbons over the filling to form a neat little square, keeping the seam side down so it doesn’t unravel. Place each ravioli in your prepared baking dish as you go.
Step 4: Add Sauce and Bake
When all the Zucchini Ravioli squares are tucked into the dish, spoon the marinara sauce gently over each one so they’re just covered. Give everything a light spray or brush with olive oil to promote golden edges and maximum flavor. Slide the dish into your oven and bake for 20–25 minutes, until the zucchini is tender and you see the cheese filling gently bubbling at the edges.
Step 5: Garnish and Serve
Once out of the oven, let your Zucchini Ravioli cool for a few minutes. For the finishing touch, scatter fresh basil leaves and a shower of extra Parmesan over the top. This makes the dish look restaurant-worthy and adds loads of freshness and savory flavor. Enjoy immediately while everything is warm, creamy, and utterly delicious!
How to Serve Zucchini Ravioli
Garnishes
Topping your Zucchini Ravioli with a handful of torn fresh basil and a sprinkling of extra Parmesan gives each plate that irresistible Italian finish. For an extra spark, drizzle a little good olive oil or add a twist of black pepper just before serving.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed in lemony vinaigrette, or perhaps a platter of roasted seasonal vegetables. If you’re missing bread, go for some crusty gluten-free baguette to mop up every bit of the cheesy, saucy goodness.
Creative Ways to Present
For a fun twist, serve each Zucchini Ravioli square nestled in individual ramekins with its own pool of marinara, or line them up in rows like little parcels in a rustic baking dish for a family-style meal. You can even sprinkle toasted pine nuts on top for crunch, or serve with a dollop of pesto on the side for extra flair.
Make Ahead and Storage
Storing Leftovers
To store leftover Zucchini Ravioli, let them cool completely, then transfer to an airtight container. They’ll keep well in the fridge for up to three days, and the flavors get even cozier overnight. Simply reheat and enjoy!
Freezing
If you want to freeze Zucchini Ravioli, assemble the ravioli (without baking), arrange them in a single layer on a baking sheet, and flash-freeze until solid. Then pack into a freezer-safe container with parchment between the layers. When ready to bake, cook from frozen, adding a few extra minutes to the baking time.
Reheating
For best results, reheat your ravioli in the oven at 350°F until warmed through and bubbly (about 10–15 minutes). The microwave works in a pinch, but oven reheating keeps the texture just right — creamy inside and tender outside.
FAQs
Can I make Zucchini Ravioli without a mandoline?
Absolutely! A sharp chef’s knife works as long as you take your time slicing evenly. It helps to trim one side of the zucchini for stability, then slice slowly for uniform ribbons.
What can I use instead of ricotta?
Cottage cheese or a creamy vegan cheese alternative both work really well. Just drain any excess liquid so your filling doesn’t get watery.
Can I add meat to the filling?
Yes! Crumbled cooked sausage, ground chicken, or even shredded rotisserie chicken can be stirred into the cheese mixture to make a heartier ravioli.
Is Zucchini Ravioli suitable for a keto diet?
Definitely. Zucchini Ravioli is low in carbs and packed with protein and healthy fats, making it a fantastic choice for anyone following keto or simply wanting a lighter meal.
How do I prevent watery ravioli?
Salting the zucchini ribbons and patting them dry helps draw out excess moisture. Also, avoid overfilling and use a thicker marinara sauce to keep things from getting soggy.
Final Thoughts
Give Zucchini Ravioli a try and watch it become a new favorite on your table. It’s every bit as satisfying as the pasta classic—just fresher, lighter, and a lot more colorful. There’s real joy in making it from scratch, and every bite just bursts with flavor and comfort. Enjoy!
Print
Zucchini Ravioli Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and healthy zucchini ravioli recipe that is low carb, vegetarian, and gluten-free. These zucchini parcels are filled with a creamy ricotta mixture and baked to perfection, making them a satisfying main course.
Ingredients
Zucchini Ribbons:
- 2 large zucchini, thinly sliced lengthwise into ribbons
Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried
- Salt and black pepper to taste
Other:
- 1 cup marinara sauce
- Olive oil spray or brush
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a baking dish.
- Prepare the filling: In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
- Assemble the ravioli: Lay out zucchini ribbons, place filling in the center, fold the zucchini over, and place seam-side down in the baking dish.
- Bake: Spoon marinara sauce over the ravioli, brush with olive oil, and bake for 20–25 minutes until tender.
- Serve: Garnish with fresh basil and Parmesan if desired.
Notes
- Use a mandoline for even zucchini slices.
- You can prepare the ravioli ahead and bake just before serving.
- Try adding spinach or herbs to the filling for variety.
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