Introduction:
Zucchini Ravioli stands as a testament to the versatility of zucchini. By replacing traditional pasta with thin slices of zucchini, this dish brings together the richness of the filling with the freshness of garden vegetables. Perfect for those on a low-carb or gluten-free diet, or anyone looking to add a twist to their typical pasta night, this dish captures the heart of Italian cooking in a lighter, more health-conscious way.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:
- 4 medium-sized zucchinis
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon minced garlic
- 2 tablespoons fresh chopped basil, plus more for garnish
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Directions:
- Preheat your oven to 375°F (190°C).
- Using a vegetable peeler, slice the zucchinis lengthwise into thin flat strips, making sure they’re wide enough to encase the filling.
- In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan, the egg, minced garlic, chopped basil, salt, and pepper. Mix until all the ingredients are well integrated.
- Spread a cup of marinara sauce on the bottom of a baking dish to prevent sticking.
- To assemble the ravioli: Lay two zucchini strips vertically on a flat surface, slightly overlapping. Lay two more strips horizontally over the vertical strips, creating a cross or “T” shape. Place a spoonful of the ricotta mixture in the center where the strips overlap. Fold the zucchini strips over the ricotta filling, starting with the bottom strip and moving clockwise, creating a small parcel or “ravioli”.
- Place the zucchini ravioli seam-side down in the prepared baking dish.
- Pour the remaining cup of marinara sauce over the zucchini ravioli. Sprinkle with mozzarella and the remaining Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes or until the sauce is bubbly and the cheese is melted.
- Garnish with additional fresh basil before serving.
Notes:
- For a non-vegetarian version, you can add cooked and crumbled Italian sausage or ground turkey to the ricotta mixture.
- Ensure that the zucchini slices are uniformly thin to ensure even cooking.
FAQ:
- Can I make Zucchini Ravioli ahead of time?
- Yes, you can assemble the ravioli and refrigerate them (covered) for a day before baking.
- How can I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
- What other fillings can I use?
- The possibilities are endless! Consider a spinach and feta mix, a mushroom and garlic sauté, or even a butternut squash puree.