Description of this recipe: Indulge in the flavors of Italy with this healthy and delicious Zucchini Ravioli recipe. This recipe reimagines the classic pasta dish by using thin slices of zucchini as a substitute for traditional pasta sheets. Filled with a creamy blend of ricotta, mozzarella, and Parmesan cheese, herbs, and garlic, these ravioli are baked to perfection in a rich marinara sauce. It’s a guilt-free way to enjoy a comforting Italian meal.
Why you will love this recipe: This Zucchini Ravioli is a fantastic choice for those seeking a lighter, healthier alternative to traditional pasta. You’ll love how easy it is to prepare, and the vibrant flavors of the cheese filling combined with the fresh zucchini and marinara sauce create a symphony of tastes in your mouth. It’s naturally gluten-free and low-carb, making it a perfect option for individuals with dietary restrictions or those simply aiming to incorporate more vegetables into their diet. This recipe is also very customizable and can be adapted to your taste with different cheeses or herbs.
Introduction
Craving the comforting flavors of Italian cuisine but trying to keep things light and healthy? Look no further than this delectable Zucchini Ravioli recipe! As a food blogger and cookbook author, I am always looking for ways to reimagine classic dishes with a focus on fresh, wholesome ingredients. This recipe transforms traditional ravioli by substituting pasta with thinly sliced zucchini, creating a surprisingly satisfying and flavorful dish that’s perfect for a weeknight dinner or a special occasion.
Zucchini is a versatile vegetable that is often overlooked. Its mild flavor makes it a blank canvas for absorbing the delicious flavors of other ingredients. In this recipe, it acts as a delicate wrapper for a creamy, cheesy filling, providing a light and refreshing counterpoint to the richness of the cheese. The result is a dish that’s both satisfying and good for you, offering a guilt-free way to indulge in your Italian food cravings.
This Zucchini Ravioli is incredibly easy to make, even for beginner cooks. The simple steps involve slicing the zucchini, preparing the cheese filling, assembling the ravioli, and baking them in a flavorful marinara sauce. The entire process takes less than an hour, making it an ideal option for busy weeknights.
Ingredients:
- 4 large zucchini: Choose firm, straight zucchini for easier slicing. Look for zucchini that are dark green and free from blemishes.
- 1 cup ricotta cheese: Whole milk ricotta cheese is recommended for a richer, creamier filling. Part-skim ricotta can also be used for a lighter option. Be sure to drain any excess liquid from the ricotta before mixing it with the other ingredients.
- 1/2 cup shredded mozzarella cheese: Low-moisture mozzarella cheese is ideal for baking, as it melts beautifully without becoming watery.
- 1/2 cup grated Parmesan cheese: Freshly grated Parmesan cheese adds a salty, nutty flavor to the filling.
- 1 large egg: The egg acts as a binder, holding the cheese filling together.
- 2 cloves garlic, minced: Freshly minced garlic adds a pungent, aromatic flavor to the filling. Adjust the amount of garlic to your personal preference.
- 1 tablespoon chopped basil: Fresh basil adds a sweet, herbaceous note to the ravioli.
- 1 tablespoon chopped parsley: Fresh parsley adds a bright, fresh flavor to the filling.
- Salt and pepper, to taste: Season the cheese filling generously with salt and pepper to enhance the flavors.
- 1 cup marinara sauce: Use your favorite store-bought or homemade marinara sauce.
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Greasing the baking dish prevents sticking and ensures that the zucchini ravioli will easily lift out after baking. A light coating of cooking spray is sufficient; however, you can also use a bit of olive oil. Ensure that the spray covers the entire surface of the baking dish, including the corners and sides. This step is crucial for even baking and prevents sticking, leading to a beautifully presented finished product.
Step 2: Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin strips. Precision is key in this step. Aim for consistent thickness in each slice, approximately 1/8 inch thick. Slices that are too thick may not cook through properly, while overly thin slices might tear easily during assembly. A mandoline slicer allows you to achieve uniform thickness, while a vegetable peeler can also work with a steady hand. This meticulous slicing ensures that the zucchini acts as a perfect pasta substitute, providing the ideal texture and aesthetic for the ravioli.
Step 3: Lay out three strips, slightly overlapping, to create a base for the ravioli. This step forms the foundation for your zucchini ravioli. Place the first zucchini strip lengthwise on a clean surface. Slightly overlap the second strip along the first, covering approximately one-third of the first strip’s width. Repeat with the third strip, again overlapping to ensure that the base is sturdy enough to hold the filling. This overlapping creates a secure base that will prevent the filling from spilling out during baking and ensure that the ravioli maintain their shape.
Step 4: In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix until well combined. In a mixing bowl, add the creamy ricotta cheese, the melting mozzarella, the salty Parmesan, the binding egg, the pungent minced garlic, and the fresh basil and parsley. Mix everything thoroughly until a homogenous and well-combined mixture is achieved. This step ensures that all the ingredients are evenly distributed, resulting in a flavorful and cohesive filling that complements the zucchini beautifully. Season the filling generously with salt and pepper to enhance the flavors.
Step 5: Place a spoonful of the cheese mixture in the center of each zucchini strip base. Use a spoon or a small ice cream scoop to portion out the cheese mixture. The amount of filling may vary depending on the size of your zucchini slices, but generally, about 1-2 tablespoons per ravioli is ideal. Avoid overfilling the ravioli, as this could cause them to burst open during baking. Carefully place the filling in the center of the zucchini base, leaving some space around the edges for folding. This step creates the heart of the ravioli, where the cheesy goodness meets the fresh zucchini.
Step 6: Fold the ends of the zucchini strips over the filling to create a ravioli-like package. Gently lift the ends of the zucchini strips and fold them over the cheese filling, tucking them underneath the base to create a secure package. Ensure that the ends are well-sealed to prevent the filling from leaking out during baking. This is the step where your zucchini base begins to resemble traditional ravioli, with the zucchini strips forming a snug enclosure around the cheesy filling. Repeat the process for all the zucchini bases and filling.
Step 7: Place each zucchini ravioli seam-side down in the prepared baking dish. Arranging the zucchini ravioli seam-side down prevents them from unfolding during baking. This ensures that the filling remains securely inside the zucchini wrappers, allowing them to bake evenly and maintain their shape. Carefully place each ravioli in the greased baking dish, leaving a small amount of space between each to allow for even heat distribution.
Step 8: Pour the marinara sauce over the zucchini ravioli. Generously pour your favorite marinara sauce over the arranged zucchini ravioli in the baking dish. Ensure that each ravioli is adequately coated with the sauce, which not only adds flavor but also helps to keep the zucchini moist during baking. The marinara sauce acts as a flavorful blanket, enhancing the overall taste and creating a delectable sauce that perfectly complements the cheesy filling and the fresh zucchini.
Step 9: Cover the baking dish with foil and bake for 20 minutes. Covering the baking dish with foil helps to trap the moisture inside, preventing the zucchini from drying out during baking. This ensures that the zucchini becomes tender and slightly steamed, creating a perfectly cooked texture. Baking the zucchini ravioli covered for the first 20 minutes creates a moist and tender environment for the zucchini to soften and the cheese to melt.
Step 10: Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Removing the foil allows the zucchini ravioli to brown slightly and the cheese to become melted and bubbly. Keep a close eye on the ravioli during this step to prevent them from burning. The cheese should be golden brown and bubbly, indicating that they are ready to be removed from the oven. Check the zucchini for tenderness by piercing it with a fork – it should be soft and easily pierced.
Step 11: Garnish with additional basil or parsley if desired. Serve hot. Fresh basil or parsley adds a final touch of freshness and visual appeal to the zucchini ravioli. Sprinkle the chopped herbs over the baked ravioli before serving to enhance the presentation and flavor. Serve the zucchini ravioli hot, allowing the cheese to remain melted and the flavors to meld together. This final garnish adds a burst of color and a hint of freshness to the dish, making it even more appealing.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a main course with a side salad and crusty bread.
- Serve as an appetizer for a larger Italian meal.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
- Add a dollop of pesto or a sprinkle of red pepper flakes for added flavor.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overfill the ravioli, or they may burst open during baking.
- If the zucchini slices are too watery, pat them dry with paper towels before assembling the ravioli.
- For a richer flavor, use whole milk ricotta cheese.
- Adjust the seasonings to your personal preference.
- Feel free to experiment with different cheeses or herbs in the filling.
- If you don’t have fresh basil or parsley, you can use dried herbs, but use about half the amount.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
- (Note: This is an estimate and will vary based on specific ingredients used. This section is usually filled with very detailed calculation.)
- Calories: Approximately 250-300 per serving
- Protein: Approximately 15-20 grams per serving
- Sodium: Approximately 400-500 mg per serving
Conclusion
This Zucchini Ravioli is a delicious and healthy way to enjoy the flavors of Italy without the guilt. It’s a versatile dish that can be adapted to your personal preferences and dietary needs. Whether you’re looking for a light weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to be a hit. Enjoy the vibrant flavors and comforting textures of this Italian-inspired dish, knowing that you’re nourishing your body with wholesome, fresh ingredients. Buon appetito!
Questions and Answers:
Q1: Can I make this recipe ahead of time?
A: Yes, you can assemble the zucchini ravioli ahead of time and store them in the refrigerator for up to 24 hours before baking. However, it is best to add the marinara sauce just before baking to prevent the zucchini from becoming soggy. If you prefer, you can bake the ravioli ahead of time and reheat them gently in the oven or microwave before serving. They may lose some of their texture when reheated, so it’s best to enjoy them fresh if possible.
Q2: Can I freeze the zucchini ravioli?
A: While technically you could freeze assembled ravioli, the zucchini tends to release a lot of water upon thawing, which will affect the texture of the final dish. The ravioli may become mushy. If you’re determined to freeze them, I recommend flash-freezing the assembled ravioli individually on a baking sheet before transferring them to a freezer bag. This will help prevent them from sticking together. Thaw them completely in the refrigerator before baking, and be sure to drain off any excess liquid before adding the marinara sauce. Baked ravioli will not freeze well.
Q3: I don’t have ricotta cheese. Can I use something else?
A: Yes, you can substitute the ricotta cheese with other creamy cheeses such as cottage cheese (drained well), mascarpone cheese, or even a combination of cream cheese and Greek yogurt. Keep in mind that the flavor and texture will vary depending on the substitute you use. Cottage cheese will have a slightly grainier texture, while mascarpone will be richer and creamier.
Q4: I don’t like marinara sauce. Can I use a different sauce?
A: Absolutely! Feel free to experiment with different sauces. A creamy Alfredo sauce, a pesto sauce, or even a simple garlic butter sauce would be delicious with these zucchini ravioli. You could also try a roasted red pepper sauce or a creamy tomato sauce. The possibilities are endless! Just make sure the sauce complements the flavors of the cheese filling.
Q5: Can I add meat to the filling?
A: Yes, you can certainly add cooked and crumbled sausage, ground beef, or shredded chicken to the cheese filling for a heartier meal. Just make sure to cook the meat thoroughly before adding it to the filling. You could also add some chopped vegetables like spinach, mushrooms, or sun-dried tomatoes for added flavor and texture. Remember to adjust the seasonings accordingly to complement the added ingredients.
