This creative twist on traditional ravioli uses zucchini in place of pasta to create a lighter, gluten-free version of a classic dish. Stuffed with a rich and flavorful 3-cheese filling, these zucchini “ravioli” are baked to perfection and paired with a fresh roasted tomato basil sauce. It’s a delicious, healthy, and elegant dish that’s perfect for dinner parties or a light weeknight meal.
Ingredients
For the Roasted Tomato Basil Sauce:
- 2 heirloom tomatoes, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced or grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Large handful fresh basil, roughly chopped
- 4 sprigs fresh thyme
- 1 pinch crushed red pepper flakes
- Kosher salt and pepper, to taste
For the Zucchini Ravioli:
- 3 medium zucchini or summer squash
- Kosher salt and pepper, to taste
- 1 cup whole milk ricotta cheese
- ½ cup crumbled feta cheese
- ½ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
1. Prepare the Roasted Tomato Basil Sauce:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the sliced heirloom tomatoes and cherry tomatoes.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with minced garlic, fresh thyme, crushed red pepper flakes, salt, and pepper.
- Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
- Remove from the oven, discard the thyme sprigs, and stir in the fresh chopped basil. Set aside.
2. Prepare the Zucchini:
- Using a vegetable peeler or mandoline, slice the zucchini into thin, long strips.
- Lightly sprinkle the zucchini slices with salt and let them sit for about 10 minutes to remove excess moisture. Pat dry with paper towels.
3. Make the 3-Cheese Filling:
- In a medium bowl, mix together the ricotta cheese, crumbled feta, grated parmesan, and chopped fresh basil.
4. Assemble the Zucchini “Ravioli”:
- Lay out two zucchini strips horizontally, slightly overlapping, and then place two more strips on top vertically to create a cross shape.
- Place about 1 tablespoon of the 3-cheese filling in the center of the zucchini cross.
- Fold the ends of the zucchini strips over the filling to create a small “ravioli” bundle.
5. Bake the Zucchini Ravioli:
- Place the zucchini ravioli in a baking dish and pour the roasted tomato basil sauce around the bundles.
- Place in the preheated oven and cook for 15 to 20 minutes, or until the zucchini becomes tender and the cheese has melted and turned a light golden color.
6. Serve:
- Serve the zucchini ravioli with the roasted tomato basil sauce, garnished with extra fresh basil if desired.
Conclusion
This 3-Cheese Zucchini “Ravioli” is a deliciously light and healthy take on a classic Italian dish, packed with the rich flavors of ricotta, feta, and parmesan cheese. Paired with a vibrant roasted tomato basil sauce, it’s a dish that feels indulgent while keeping things fresh and nutritious. Perfect for a weeknight dinner or a special occasion, this zucchini ravioli is sure to impress with its elegance and taste.
3-Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce
A healthy twist on traditional ravioli usingzucchini as the "pasta," stuffed with a 3-cheese filling and servedwith a roasted tomato basil sauce.
- 2 heirloom tomatoes (sliced)
- 1 cup cherry tomatoes
- 4 cloves garlic (minced or grated)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Large handful fresh basil (roughly chopped)
- 4 sprigs fresh thyme
- 1 pinch crushed red pepper flakes
- Kosher salt and pepper (to taste)
- 3 medium zucchini or summer squash
- Kosher salt and pepper (to taste)
- 1 cup whole milk ricotta cheese
- ½ cup crumbled feta cheese
- ½ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
Prepare the Roasted Tomato Basil Sauce:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the sliced heirloom tomatoes and cherry tomatoes.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with minced garlic, fresh thyme, crushed red pepper flakes, salt, and pepper.
- Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
- Remove from the oven, discard the thyme sprigs, and stir in the fresh chopped basil. Set aside.
Prepare the Zucchini:
- Using a vegetable peeler or mandoline, slice the zucchini into thin, long strips.
- Lightly sprinkle the zucchini slices with salt and let them sit for about 10 minutes to remove excess moisture. Pat dry with paper towels.
Make the 3-Cheese Filling:
- In a medium bowl, mix together the ricotta cheese, crumbled feta, grated parmesan, and chopped fresh basil.
Assemble the Zucchini "Ravioli":
- Lay out two zucchini strips horizontally, slightly overlapping, and then place two more strips on top vertically to create a cross shape.
- Place about 1 tablespoon of the 3-cheese filling in the center of the zucchini cross.
- Fold the ends of the zucchini strips over the filling to create a small “ravioli” bundle.
Bake the Zucchini Ravioli:
- Place the zucchini ravioli in a baking dish and pour the roasted tomato basil sauce around the bundles.
- Place in the preheated oven and cook for 15 to 20 minutes, or until the zucchini becomes tender and the cheese has melted and turned a light golden color.
Serve:
- Serve the zucchini ravioli with the roasted tomato basil sauce, garnished with extra fresh basil if desired.