3-Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce

3-Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce

Recipe by JanCCourse: Main CourseCuisine: American


Prep time


Cooking time






  • 4 cloves garlic, minced or grated

  • 4 sprigs fresh thyme

  • 3 medium zucchini or summer squash

  • 2 heirloom tomatoes, sliced

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons chopped fresh basil

  • 1 cup cherry tomatoes

  • 1 pinch crushed red pepper flakes

  • 1 cup whole milk ricotta cheese

  • 1/2 cup crumbled feta cheese

  • 1/2 cup grated parmesan cheese

  • kosher salt and pepper

  • large handful fresh basil, roughly chopped

  • kosher salt and pepper


  • Preheat the oven to 425F.
  • In a baking dish, layer the tomato slices, garlic, and cherry tomatoes.
  • Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper.
  • Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst.
  • Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt.
  • In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper.
  • Grab 4 zucchini “noodles” and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X. Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.
  • Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan.
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