If you’re craving the comforting flavors of traditional ravioli but want to keep it light and healthy, this Zucchini Ravioli recipe is the perfect solution. By replacing pasta with thin strips of zucchini, you get a low-carb, gluten-free dish that’s packed with flavor. Filled with a rich ricotta and Parmesan mixture, and topped with mozzarella and your favorite pasta sauce, this dish is both satisfying and nutritious. Perfect for a weeknight dinner or a special occasion, this zucchini ravioli will impress your taste buds and keep you feeling great. Let’s dive into this simple and delicious recipe!
Ingredients:
- 2 zucchini
- 16 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 teaspoon garlic parsley salt
- 1 cup grated mozzarella cheese
- 25 oz pasta sauce (your favorite variety)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish with a little oil or non-stick spray and set it aside.
- Prepare the Zucchini:
- Using a vegetable peeler or a mandoline slicer, slice the zucchini lengthwise into thin strips.
- These strips will act as the “pasta” for your ravioli. Lay the strips on a clean towel or paper towel and sprinkle them lightly with salt.
- This will help draw out excess moisture.
- Make the Cheese Filling:
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, and garlic parsley salt.
- This will be the filling for your zucchini ravioli.
- Assemble the Ravioli:
- Take two or three zucchini strips and lay them vertically on a flat surface, slightly overlapping each other. Place another two or three strips horizontally over the first layer, creating a cross shape.
- Spoon a generous amount of the ricotta filling into the center of the zucchini cross. Fold the ends of the zucchini strips over the filling to create a small parcel or “ravioli.” Repeat this process until all the zucchini strips and filling are used.
- Arrange in the Baking Dish:
- Pour half of the pasta sauce into the bottom of the prepared baking dish. Arrange the zucchini ravioli parcels seam-side down in the dish. Once all the ravioli are in the dish, pour the remaining pasta sauce over the top.
- Top with Mozzarella:
- Sprinkle the grated mozzarella cheese evenly over the ravioli and sauce.
- Bake the Ravioli:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Once baked, let the zucchini ravioli cool for a few minutes before serving. Garnish with extra fresh basil if desired, and enjoy this delicious, healthy twist on a classic Italian dish!
Conclusion:
This Zucchini Ravioli recipe offers a fresh and healthy take on a beloved Italian classic. By using zucchini in place of traditional pasta, you can enjoy all the creamy, cheesy goodness of ravioli with fewer carbs and more vegetables. The combination of ricotta, Parmesan, and mozzarella cheeses, along with a flavorful pasta sauce, makes this dish comforting and delicious. Whether you’re following a low-carb diet or just looking for a nutritious meal, this zucchini ravioli is sure to satisfy your cravings. Enjoy this dish with family or friends, and relish the wonderful flavors of homemade Italian cuisine!