Zucchini Ravioli Recipe

Name: Zucchini Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini; 1/4 teaspoon lemon rind; 3/4 cup whole milk ricotta cheese; 1/4 cup Parmesan cheese shredded; 1 eggs; 2 tablespoons basil; nutmeg pinch; 2 teaspoons oregano; 2 tablespoons basil; 3 garlic cloves; 2 tablespoons olive oil; 28 ounces canned whole tomatoes; 1 teaspoon sugar; 1 tablespoon tomato paste; cooking spray

Servings: persons

4 zucchini
1/4 teaspoon lemon rind
3/4 cup whole milk ricotta cheese
1/4 cup Parmesan cheese shredded
1 eggs
2 tablespoons basil
nutmeg pinch
2 teaspoons oregano
2 tablespoons basil
3 garlic cloves
2 tablespoons olive oil
28 ounces canned whole tomatoes
1 teaspoon sugar
1 tablespoon tomato paste
cooking spray

1
Preheat the oven to 400F.
2
Line a tray platter with paper towels. Remove the ends from the zucchini, and use a vegetable peeler to create zucchini ribbons. Place the zucchini ribbons on the paper towel, and season with salt. Set aside for 15 minutes.
3
Pat the zucchini ribbons dry with paper towel.
4
In a medium mixing bowl, mix together the lemon rind, ricotta, parmesan, egg, basil and nutmeg until well-combined.
5
Spray 2 large baking dishes with cooking spray.
6
To create the ravioli, lay three zucchini ribbons in a cross on a flat surface (2 horizontal, 1 vertical). Play a teaspoon or so of the ricotta filling in the middle of the cross. Wrap the zucchini ribbon ends around the filling to create a pillow. Transfer to one of the baking dishes with a spatula. Repeat until all the filling is used up.
7
Insert the baking dish into the oven, and bake for 20-25 minutes.
8
While the ravioli are cooking, crush the garlic, and finely chop the oregano, and basil.
9
Pour garlic, and olive oil into a large non-stick pan, and turn the pan on to medium heat. Cook the garlic until golden brown.
10
Add the canned whole tomatoes, tomato paste, and sugar to the pan. Break the tomatoes up using the back of the spoon, and simmer for 15 minutes.
11
Stir through the chopped basil and oregano, and remove the pan from the heat.
12
Top the cooked ravioli with spoonfuls of tomato sauce. Garnish with extra parmesan and basil, and enjoy!

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 zucchini, 1/4 teaspoon lemon rind, 3/4 cup whole milk ricotta cheese, 1/4 cup Parmesan cheese shredded, and more.

Yes, Zucchini Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions