Name: Zucchini Ravioli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 and ¾ cups homemade meat sauce (divided); 3 medium size zucchini; 15 ounces ricotta cheese; 8 ounces Italian blend shredded cheese (divided); 3 tablespoons grated parmesan cheese; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; ¼ teaspoon salt; 1 large egg (lightly beaten)

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Zucchini ravioli is a refreshing take on traditional pasta, making it a delightful dish for any occasion. These delicate little parcels are not just beautiful to look at—they’re also packed with flavor and perfect for anyone looking for a healthier alternative to regular pasta. Imagine biting into tender zucchini that holds a creamy, cheesy filling, all topped with your favorite sauce. It’s a satisfying dish that will have you and your loved ones coming back for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Zucchini Ravioli
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Zucchini Ravioli

When I first experimented with making zucchini ravioli, I was amazed at how simple it was to create and how much flavor it packed in each bite. It’s a wonderful way to indulge in your pasta cravings without the heaviness often associated with traditional dishes. Packed with ricotta and Italian cheeses, this recipe is truly a crowd-pleaser and is sure to impress at any dinner table. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: In just about 45 minutes, you can have a delicious meal on the table.
Irresistible Flavor: The blend of ricotta and Italian cheeses creates a rich, creamy filling that comforts the soul.
Eye-Catching Appeal: These zucchini raviolis are not only tasty but also look lovely on the plate, making them perfect for entertaining.
Flexible Serving: Enjoy them as a delightful main dish for dinner or a savory appetizer at your next gathering.
Diet-Friendly Options: Easily adaptable for vegetarian diets, and you can make it gluten-free by using an appropriate sauce.

Ingredients You’ll Need

2 and ¾ cups (708g) homemade meat sauce: This forms the base of the dish—feel free to use store-bought if you’re pressed for time. A 25-ounce jar will do the trick!
3 medium-sized zucchini: Look for firm zucchinis, as they’ll hold up better when sliced.
15 ounces (425g) ricotta cheese: Adds creaminess and richness—don’t be shy about trying different brands!
8 ounces (227g) Italian blend shredded cheese: This cheese mix brings a melty, flavorful goodness that complements the ricotta. Use a similar blend if needed.
3 tablespoons (17g) grated Parmesan cheese: A sprinkle of this adds a nice bite; fresh is best but packaged will work too.
2 teaspoons Italian seasoning: This blend of herbs will give your filling that classic Italian flavor.
1 teaspoon garlic powder: For a hint of garlicky goodness without the fuss.
¼ teaspoon salt: Enhances all the flavors; adjust as needed.
1 large egg, lightly beaten: This binds your filling together beautifully.

How to Make Zucchini Ravioli

Preheat the Oven: Start by preheating your oven to 375ºF (191ºC). Prepare a baking pan (I love using a 7″ x 11″) by lining the bottom with 1 and ½ cups of your sauce. This will keep those ravioli moist as they cook.
Slice the Zucchini: Using a mandolin or a vegetable slicer, slice your zucchini lengthwise into ¼” thick strips. You’ll need at least 32 slices, but it’s wise to make a few extras, in case some roll a little thin. Once sliced, lay the zucchini on a paper towel and sprinkle with salt. Let it sit while you prepare the filling; this helps draw out some moisture.
Prepare the Filling: In a medium bowl, combine the ricotta, 4 ounces of shredded cheese, grated Parmesan, Italian seasoning, garlic powder, and salt. Mix until everything is well combined. Taste the filling and adjust the seasoning if desired, then add your beaten egg and mix again.
Form the Ravioli: Take the zucchini slices and blot them dry with a paper towel. Lay out 4 slices like a lowercase “t,” with 2 slices horizontally and 2 vertically, ensuring the pieces slightly overlap. Place about 2 heaping tablespoons of filled mixture in the center of the “t.” Now, gently fold up the bottom slices to create a pocket. Lay the finished ravioli seam side down in your prepared pan.
Top It Off: Once all the ravioli are assembled, cover each with a heaping tablespoon of filling and another ¼ cup of sauce. Sprinkle the remaining shredded cheese over the top. Bake these beauties for 20 to 25 minutes, or until the cheese is bubbling and golden. Once done, allow it to cool for about 15 minutes before serving. Leftovers? Store them covered in your fridge for up to 5 days, or freeze them for up to 3 months. Just thaw in the refrigerator the night before you plan to enjoy again.

Storing & Reheating

To store your zucchini ravioli, keep them in an airtight container in the refrigerator for about 5 days. If you freeze them, be sure to package them well to prevent freezer burn; they’ll stay fresh for up to 3 months. When ready to reheat, simply pop them in a preheated oven at 350ºF (177ºC) for about 20 minutes, adding a splash of sauce to keep them moist. The texture might change slightly, so refreshing the dish with a little extra sauce will help.

Chef’s Helpful Tips

Be sure to use a sharp knife or mandolin to slice the zucchini evenly—this ensures they cook uniformly.
Let your filling cool slightly before adding the egg to avoid scrambling it.
If your zucchini slices release too much moisture, consider patting them dry several times during assembly.
For added flavor, mix in some chopped fresh basil or spinach with your ricotta filling.
You can easily make the filling a day ahead. Just store it in an airtight container in the fridge until you’re ready to assemble.

Making zucchini ravioli can seem daunting, but it’s more achievable than it appears. The combination of fresh ingredients and cheesy goodness creates an incredible meal that pleases every palate. By crafting this recipe in your kitchen, you’ll not only enjoy a satisfying dish but also have fun making it!

Recipe FAQs

Can I make these zucchini ravioli ahead of time?

Absolutely! You can prep the filling a day in advance and store it in an airtight container in the fridge. You can also assemble the ravioli ahead of time and keep them in the refrigerator until you’re ready to bake.

What can I substitute for ricotta cheese?

If you don’t have ricotta on hand, cottage cheese is a good alternative. For a dairy-free option, consider using tofu blended with a bit of lemon juice and nutritional yeast for that cheesy flavor.

Can I freeze the zucchini ravioli?

Yes, zucchini ravioli freeze well! Assemble the ravioli and place them in a single layer on a baking sheet until frozen, then transfer them to an airtight bag. Just cook them directly from frozen, adding a few extra minutes to the baking time.

Can I use other vegetables in place of zucchini?

Certainly! While zucchini is the star here, you can experiment with thin slices of eggplant or even summer squash to create a different flavor profile while still maintaining the charm of this delightful dish.

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Zucchini Ravioli

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Author: Anna
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian

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Description

This Zucchini Ravioli offers an irresistible flavor paired with a tasty filling of ricotta and Italian cheeses, making it an easy and homemade favorite for any dinner occasion.

Ingredients

Scale

2 and ¾ cups homemade meat sauce (divided)
3 medium size zucchini
15 ounces ricotta cheese
8 ounces Italian blend shredded cheese (divided)
3 tablespoons grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
¼ teaspoon salt
1 large egg (lightly beaten)

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Instructions

Preheat the oven to 375ºF (191ºC). Line a 7" x 11" baking pan with 1 and ½ cups of sauce and set aside.
Using a mandolin or vegetable slicer, slice the zucchini lengthwise to ¼" thickness, aiming for at least 32 total slices. Lay zucchini slices on a paper towel, sprinkle with salt, and let sit while making the filling.
In a medium bowl, combine ricotta, 4 ounces of the shredded cheese, grated parmesan, seasoning, garlic powder, and salt. Mix well, adjust seasoning to taste, then stir in the beaten egg.
Blot the zucchini slices dry and arrange 4 slices like a lowercase "t". Place 2 heaping tablespoons of filling in the center, then fold the ends up to form a pocket. Place seam side down in the prepared pan.
Top each ravioli with an additional tablespoon of filling and about ¼ cup of sauce. Sprinkle the remaining shredded cheese on top, then bake for 20 to 25 minutes until cheese is bubbly. Cool for 15 minutes before serving. Cover leftover ravioli and refrigerate for up to 5 days, or freeze for up to 3 months, thawing overnight in the refrigerator.

Notes

Ensure zucchini slices are adequately salted to draw out moisture for better texture.
Feel free to replace the meat sauce with a non-meat alternative for a vegetarian option.
These ravioli can be frozen for later, making meal prep a breeze.