Zucchini Ravioli

By Adrian Martinez  ,

October 10, 2017

Zucchini noodles can be substituded for much more than spaghetti.

  • Yields: 2 Servings


2 medium zucchini

olive oil, to taste

2 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup ricotta cheese

2 tablespoons fresh basil, finely sliced

salt, to taste

pepper, to taste

1 cup marinara sauce

½ cup shredded mozzarella cheese


Preheat oven to 425°F (220°C).

Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.

Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.

Heat a pan over medium-high heat.

Add olive oil then garlic and sauté for 30 seconds to 1 minute.

Add spinach and sauté for 2 Minutes, until wilted down.

Remove from heat and allow to cool for 10 minutes.

In a large bowl, add the spinach and garlic.

Add the ricotta, basil, salt, and pepper. Mix until well combined.

Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.

Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.

In a baking dish pour the marinara sauce then smooth with a spatula.

Evenly place the zucchini raviolis then top with mozzarella cheese.

Bake for 25 Minutes.

Serve with fresh basil