Zucchini Ravioli Recipe

Today I'm sharing one of my favorite and most-made dinner recipes - zucchini ravioli! My husband loves it too, which I found shocking – the first time I made this I didn't think he'd be into it, but now he requests it on a regular basis. This is a great recipe for summertime when zucchini and basil are in season (and homemade marinara with garden fresh tomatoes, if you're ambitious!) but I make it year-round - I just made it on Monday so I thought it was time to finally share it!

This recipe looks a little complicated, but I promise it's easier than it seems! I included photos below to show the assembly process, scroll to the bottom of the post for the full recipe.

This is the method I use to assemble the raviolis:

1. Take two strips of zucchini and lay them side by side, slightly overlapping at the edge. I find it makes it easier to wrap them if you stagger the slices slightly.
2. Make another layer of two strips going the opposite direction to make an "X" formation. 
3. To the middle of the "X," add a spoonful of the filling mixture (about 3 tablespoons). 
4. Wrap each side of the "X" over top of the filling, starting with one of the side from the bottom layer of zucchini strips and moving clockwise or counterclockwise. 
5. You have a ravioli! Place it seam side (the side pictured above) down in the pan and continue until you've assembled all of your raviolis. 

 

Your pan will look something like this once all of the raviolis have been assembled.

Topped and ready for the oven!

Zucchini Ravioli

Adapted from Skinny Ms.

Makes 12 "ravioli," 4 servings

Ingredients  

• 4 medium zucchinis (the straightest ones you can find)
  
• 1 cup ricotta cheese
• 1 large egg
  
• 1/4 cup fresh basil, chopped 
• 1 teaspoon Italian seasoning
  
• 2 cloves garlic, minced 
• 8 ounces mozzarella cheese, grated
  
• Salt and pepper, to taste
• 24 ounce jar marinara sauce
  

Instructions

1. Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray and set aside.
2. With a vegetable peeler (or mandoline), shave your zucchini lengthwise into long strips. In the end you will need about 48 strips. (You’ll have plenty of zucchini and there will be leftover strips - use the best ones and save whatever is left over for a stir fry or whatever you want!)
   
3. In a small bowl, combine the ricotta, egg, basil, Italian seasoning, garlic, salt, pepper, and half of the mozzarella cheese. Mix well until smooth. 
4. Lay two zucchini strips on top of each other on a flat surface, overlapping them at the edge (I like to stagger them slightly). Place two more strips on top of each other, perpendicular to the first strip, creating an "X." In the center of the "X," scoop 1 tablespoon of the ricotta mixture. Fold the ends of the zucchini strips over the top of the filling one side at a time (see photos above). Place the ravioli into the prepared baking dish seam side down. Repeat with remaining zucchini and filling. 
5. Pour the marinara over top of the finished ravioli and sprinkle with the rest of the mozzarella cheese. Cover with aluminum foil to prevent the cheese from overly browning.
6. Bake for about 30 minutes or until zucchini is tender. If you like the cheese to get a bit brown, remove the foil for the last 5-10 minutes of baking time. Serve hot and garnish with additional basil, if desired.

 
Let me know if you try this recipe, I know you'll love it!

xoxx, Laura