Dinner · Carbs
Zucchini Ravioli
Zucchini Ravioli. Made with zucchini, spinach and ricotta. Get ingredient amounts and step-by-step instructions.
See timed stages30 servings
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Ingredients at original yield
- 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
How to make Zucchini Ravioli
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 425°F (220°C).
- 02
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- 03
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.
- 04
Heat a pan over medium-high heat.
- 05
Add olive oil then garlic and sauté for 30 seconds to 1 minute.
- 06
Add spinach and sauté for 2 Minutes , until wilted down.
- 07
Remove from heat and allow to cool for 10 minutes.
- 08
In a large bowl, add the spinach and garlic.
- 09
Add the ricotta, basil, salt, and pepper. Mix until well combined.
- 10
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
- 11
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
- 12
In a baking dish pour the marinara sauce then smooth with a spatula.
- 13
Evenly place the zucchini raviolis then top with mozzarella cheese.
- 14
Bake for 25 Minutes .
- 15
Serve with fresh basil
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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