Zucchini Ravioli

Zucchini Ravioli

Recipe by JanC


Prep time






  • Extra-virgin olive oil, for baking dish
  • 4 medium zucchini

  • 2 c. ricotta

  • 1 large egg, lightly beaten

  • 1 clove garlic, minced

  • 1/2 c. freshly grated Parmesan, plus more for garnish

  • 1/4 c. thinly sliced basil, divided

  • Kosher salt

  • 1/2 c. shredded mozzarella

  • Freshly ground black pepper

  • 2 c. marinara


  • Preheat oven to 375F. Grease a large baking dish with olive oil.
  • Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center.
  • Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.
  • Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.
  • Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.
  • Top with remaining basil and Parmesan before serving.
Zucchini Ravioli
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