Description
This Zucchini Ravioli features layers of fresh zucchini and a delicious filling of ricotta and Italian cheeses, creating a healthy, mouthwatering meal that’s perfect for a quick dinner or comforting family feast.
Ingredients
Scale
- 2 and ¾ cups (708g) homemade meat sauce
- 3 medium size zucchini
- 15 ounces (425g) ricotta cheese
- 8 ounces (227g) italian blend shredded cheese
- 3 tablespoons (17g) grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 375ºF (191ºC) and line a 7" x 11" baking pan with 1 and ½ cups of sauce. Set aside.
- Slice zucchini lengthwise to ¼" thickness using a mandolin or vegetable slicer, creating at least 32 slices. Sprinkle with salt and let sit on a paper towel while preparing the filling.
- In a medium bowl, mix ricotta cheese, 4 ounces of shredded cheese, grated parmesan, seasoning, garlic powder, and salt. Taste and adjust seasoning as needed, then fold in the beaten egg. Mix until combined.
- Dry zucchini with a paper towel. Arrange 4 zucchini slices like a lowercase 't', overlapping slightly. Add 2 heaping tablespoons of filling in the middle of each 't'. Fold up the ends to form a pocket and place seam side down in the prepared pan.
- Top each ravioli with an additional heaping tablespoon of filling and about ¼ cup of sauce. Sprinkle remaining shredded cheese on top. Bake for 20 to 25 minutes until cheese is bubbly. Cool for 15 minutes before serving. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Use a mandolin for even zucchini slices.
Feel free to substitute store-bought sauce to save time.
For added flavor, top with fresh herbs before serving.
Nutrition
- Serving Size: 1 ravioli
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg