Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini-Ravioli-Recipe

Zucchini Ravioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Zucchini Ravioli features layers of tender zucchini and a rich filling of ricotta and Italian cheese, all topped with a luscious sauce. Perfect for a quick, homemade dinner that’s both flavorful and healthy.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 and ¾ cups homemade meat sauce or store-bought (25 ounce jar)
  • 3 medium size zucchini
  • 15 ounces ricotta cheese
  • 8 ounces Italian blend shredded cheese
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 large egg, lightly beaten

Instructions

  1. Preheat the oven to 375ºF (191ºC) and line a 7" x 11" baking pan with 1 and ½ cups of sauce.
  2. Slice the zucchini lengthwise to ¼" thickness using a mandolin or vegetable slicer; aim for at least 32 slices, making extras if possible. Lay them on a paper towel, sprinkle with salt, and let sit while you prepare the filling.
  3. In a medium bowl, mix the ricotta, 4 ounces of shredded cheese, grated Parmesan, Italian seasoning, garlic powder, and salt. Taste and adjust seasonings, then add the beaten egg and mix well. Set aside.
  4. Pat the zucchini slices dry with a paper towel. Arrange 4 slices as a lowercase 't', overlapping them slightly. Spoon 2 heaping tablespoons of filling in the center of each 't', then fold the ends to create a pocket. Place the ravioli seam side down in the prepared pan.
  5. Top each ravioli with an extra heaping tablespoon of filling and about ¼ cup of sauce. Sprinkle the remaining shredded cheese on top, then bake for 20 to 25 minutes until bubbly. Allow to cool for 15 minutes before serving. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months, thawing in the refrigerator overnight.

Notes

Use different cheeses or sauces to personalize the filling and toppings to your taste.
For extra flavor, add fresh herbs like basil or parsley to the filling.
Zucchini can be sliced ahead of time; store them in the refrigerator until ready to use.

  • Author: midovic20xx@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Entrees
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 ravioli
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 80mg

Find it online: https://easycrockpotdinners.com/zucchini-ravioli/