If you’re looking for a delicious, low-carb alternative to traditional pasta, this zucchini ravioli recipe is perfect. It’s simple to make and packed with flavor.
With thin slices of zucchini wrapped around a hearty filling, it’s a delightful twist on a classic dish that’s sure to impress. Plus, it’s a great way to enjoy a satisfying meal without the extra carbs.
Let’s get started!
Steps
- Preheat your oven to 375°F and apply olive oil to a large baking dish to prevent sticking.
- Prepare the zucchini noodles by slicing two opposite sides of each zucchini to make them flat. Use a vegetable peeler to create long, thin strips from each zucchini until you reach the core.
- In a medium bowl, mix ricotta, Parmesan, an egg, two tablespoons of basil, and garlic. Add salt and pepper to taste for the filling.
- To assemble the ravioli, lay two zucchini strips lengthwise, overlapping them slightly. Place two more strips perpendicular to form a “T” shape. Add a tablespoon of filling to the center, then fold the strips over the filling. Place the ravioli seam-side down in the baking dish and repeat with the remaining zucchini and filling. Pour marinara sauce around the ravioli and sprinkle mozzarella on top.
- Bake the dish for 25 to 30 minutes, until the zucchini is tender and the cheese is golden and melted.
- Before serving, garnish with the remaining basil and a sprinkle of Parmesan cheese.
Ingredients
- Extra-virgin olive oil, for greasing the baking dish
- 4 medium zucchini
- 2 cups ricotta cheese
- 1/2 cup freshly grated Parmesan cheese, plus additional for garnish
- 1 large egg, lightly beaten
- 1/4 cup thinly sliced basil, divided
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
FAQ
- Can I make zucchini ravioli ahead of time?
- Yes, you can prepare zucchini ravioli in advance. Assemble the ravioli and store them in the refrigerator for up to a day before baking. When you’re ready to serve, simply bake as instructed.
- What can I use as a substitute for ricotta cheese?
- If you don’t have ricotta on hand, you can use cottage cheese or mascarpone as a substitute. Just make sure to drain any excess liquid from the cottage cheese to achieve the right consistency.
- How do I prevent the zucchini noodles from becoming too watery?
- To avoid excess moisture, you can lightly salt the zucchini strips and let them sit for a few minutes before patting them dry with a paper towel. This will help draw out some of the water content.
- Can I use a different type of cheese for the topping?
- Absolutely! Feel free to substitute mozzarella with other melty cheeses like provolone or fontina for a different flavor profile.
- Is there a way to make this dish vegan?
- To make zucchini ravioli vegan, replace the ricotta with a plant-based alternative, such as almond or cashew ricotta, and use a vegan cheese substitute for the Parmesan and mozzarella. Ensure the egg is replaced with a vegan binder, like flaxseed meal mixed with water.
Tips
- Use a Consistent Thickness for Zucchini Strips: When slicing the zucchini into strips, aim for a uniform thickness to ensure even cooking. This will help the zucchini noodles achieve the desired “al dente” texture.
- Prevent Filling from Leaking: When assembling the ravioli, make sure to fold the zucchini strips snugly around the filling to prevent it from spilling out during baking. Working one side at a time can help maintain a tight seal.
- Drain Excess Moisture: Zucchini naturally holds a lot of water, which could make the dish watery. Consider lightly salting the zucchini strips and letting them sit for a few minutes before patting dry to remove excess moisture.
- Customize with Extra Herbs: Besides basil, you can experiment by adding other herbs like oregano or thyme to the filling for an extra burst of flavor.
Equipment
- Vegetable Peeler – Essential for slicing the zucchini into thin flat strips.
- Large Baking Dish – A large baking dish, such as the Emile Henry Large Rectangular Baker mentioned, is needed to assemble and bake the zucchini ravioli.
