3-Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce

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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 280 kcal

Ingredients
  

  • 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

Instructions
 

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.
Keyword Zucchini Ravioli

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