I am really really excited to share this recipe! What began as just a new and healthy dinner posted to Instagram has turned into a refined blog post that I can share with the world. You kindly asked and you shall receive! This recipe for zucchini ravioli, named “Zucchinioli” by a friend (shout out to Ilanit Sternberg), is such a fun way to make ravioli without using any noodles whatsoever. Yup, no noodles! The zucchini IS the noodle. I’ve put together easy step by step pictures so you can make your own zucchini noodles…have a great time and make this for dinner tonight! Oh, and check out my new cutting board that my amazing husband bought for me in the pictures below. It has my Kitchen Tested logo and it’s beautiful!!! *scroll to the bottom of the post for this recipe AND the Optavia approved version.
Who needs a dangerous mandolin when any standard potato peeler will make these beautiful thin strips of zucchini in just a minute. You don’t have to cook the zucchini to soften it because the strips are so thin that they roll up easily.
Once the ravioli are assembled, turn the zucchini ravioli over and place them in a baking dish of marinara sauce to seal the bottom, top with tons of cheese and bake! I said it was easy, right?!?
So much color and life!
This makes me so happy. Melted cheese just does it for me.
Serve these gorgeous zucchini ravioli with marinara sauce, more parmesan and fresh basil. They really look like ravioli, right??? Let’s see if my kids will eat them…
{Zucchinioli} Zucchini Ravioli with Spinach Ricotta Filling
Ingredients
Zucchini Ravioli
- 4 medium zucchini
- 1 cup part-skim ricotta
- 1/4 cup parmesan
- 1 egg
- 1/4 cup chopped fresh spinach
- 2 Tbsp chopped fresh basil
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups jarred or homemade marinara sauce
Toppings
- 1/2 cup mozzarella
- 2 Tbsp parmesan
- 2 tsp olive oil
- salt and pepper, to taste
- fresh basil
Instructions
- Preheat the oven to 375 degrees F.
- Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 50-60 slices.
- In a small mixing bowl, combine the ricotta, parmesan, egg, spinach, basil, nutmeg, salt and pepper. Separately, fill the bottom of a 9×13 baking dish with the marinara sauce. You can also portion control the ravioli by splitting them up between smaller baking dishes.
- To assemble the zucchini ravioli: overlap two strips of squash then overlap two more strips perpendicular on top of the first strips, creating a T shape. Spoon 1 tablespoon of filling in the center of the squash then bring the ends of the strips together, overlapping each other. Turn the ravioli over and place in the baking dish to seal the bottom. Top with olive oil, mozzarella, more parmesan, salt and pepper.
- Bake the zucchini ravioli for 30 minutes, until the zucchini is al dente and the cheese on top is turning golden brown. Serve with more marinara sauce, parmesan and fresh basil.
Nutrition
- Serving Size: makes 14-16 ravioli
