zucchini ravioli
light & fresh zucchini ravioli
I hope you're hungry because, boy, do I have one of my favorite recipes for you today! I've made this several times over the past few years for friends and family, and I must say, it’s been a fan favorite every single time. Although it may look like it takes a lot of effort, it really only involves a few easy steps to perfect this recipe. That is, of course, unless you’re like me and absolutely have to make your pasta sauce from scratch. In that case, it’s just a touch more effort—but worth it!
This recipe calls for only 7-ish ingredients: zucchini (obviously), ricotta, parmesan, egg, parsley, garlic, and pasta sauce. If you’re feeling fancy, you can add cherry tomatoes too. And, as you know, salt and pepper are essential, no questions asked. Don’t be afraid to throw in any extra seasonings you like, either—garlic powder, onion powder, rosemary, oregano, or even a pinch of chili flakes for a little zing. Just make sure whoever is eating this can handle a bit of heat!
If you want to experiment, you can top this dish with a balsamic glaze. I tried it once with a strawberry balsamic glaze (because that’s all I had at the time). It was good—interesting, but good. That said, I’ve personally found I prefer it without the glaze, so I’m leaving it out of the main recipe. But hey, sweet and salty combos can be fun if that’s your vibe!
Now that I’ve chatted your ear off (because, let’s be honest, what food blog doesn’t?), let’s jump into the recipe!
zucchini ravioli
This zucchini ravioli recipe is a fresh twist on a classic, combining simple ingredients with an easy technique. The process might seem a little detailed, but the result is a light, cheesy dish that’s always a crowd-pleaser.
Ingredients
(Serves 4-6)
2-3 medium zucchinis
1 cup ricotta cheese
½ cup grated parmesan
1 egg
2 tbsp chopped fresh parsley (or 1 tbsp dried parsley)
2 cloves garlic, minced
2 cups pasta sauce (store-bought or homemade!)
Optional: Cherry tomatoes for garnish
Essential: Salt, pepper, and your favorite seasonings like garlic powder, onion powder, rosemary, oregano, or chili flakes for some zing!
Instructions
1. Prep the Zucchini "Noodles"
Wash the zucchinis and cut off the ends. Using a vegetable peeler, slice the zucchini into thin ribbons. Avoid the seeded center—it’s too watery to use.
Lay the slices flat on a double layer of paper towels. Sprinkle generously with salt to draw out moisture. Let them sit for 10-15 minutes, then pat them dry.
2. Make the Cheese Filling
In a mixing bowl, combine ricotta, parmesan, egg, parsley, and minced garlic.
Season to taste with salt, pepper, and optional seasonings like onion or garlic powder. Mix until smooth and set aside.
3. Assemble the Ravioli
Lay one zucchini slice on a flat surface diagonally. Cross another slice over it to form an "X" shape. Optionally, add a third slice to form a star (*) shape for extra support.
Scoop about 1-2 teaspoons of cheese filling into the center. Fold the zucchini strips over the filling in a weave-like pattern to form a secure pocket.
Repeat until all the filling or zucchini slices are used.
4. Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Lightly oil a 9x11 glass baking dish. Spread half of your pasta sauce evenly across the bottom.
Place the zucchini ravioli in the dish, seam side down (not shown in pictures), in a single layer.
Spoon the remaining sauce over the top to keep them moist. Garnish with cherry tomatoes if desired.
5. Bake
Bake in the preheated oven for 35-45 minutes, until the zucchini is fork-tender but not mushy.
Remove from the oven and let cool for 5 minutes before serving.
Serving Suggestions
Plate your ravioli with a sprinkle of fresh parmesan and parsley. Serve alongside garlic bread or a crisp salad for a complete meal.
Optional Add-Ons
Chopped Veggies: Add to your sauce for extra flavor and nutrition.
Brown Butter Sauce: Swap out the red sauce for a decadent twist.
Pesto: A vibrant and fresh alternative to tomato sauce.
Enjoy your meal, and don’t forget to share your creation with me! This recipe is perfect for a cozy dinner party or a romantic evening in.
Bon appétit, my darling!
xoxo,
avalon