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Zucchini Ravioli with Marinara and Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 42 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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’.
  3. Form zucchini base: Lay out three zucchini strips on a flat surface, slightly overlapping them to create a sturdy base to hold the filling.
  4. 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.
  5. 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.
  6. Shape ravioli: Fold the ends of the zucchini strips over the filling to form a package resembling traditional ravioli.
  7. Arrange in baking dish: Place each zucchini ravioli seam-side down in the prepared baking dish so they don’t unfold during cooking.
  8. Add marinara sauce: Pour the marinara sauce evenly over the zucchini ravioli to infuse flavor and moisture while baking.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/zucchini-ravioli-with-marinara-and-cheese-filling-recipe/