RAVIOLI RAVIOLI RAVIOLIS! Alright HUMANS, if you know me, then you know I could eat pasta EVERY DAMN DAY, but for the sake of my stomach I do not partake in those shenanigans. However, when I get the chance to turn one of my favs into a “healthier” version of itself, I jump on it! AND this Zucchini Ravioli does not disappoint!
The prep in this recipe is a little bit more extensive than normal but it is definitely worth it. And by more extensive, I mean you can’t just throw everything in to a bowl and call it good. You have to actually cut vegetables and mix ingredients (I know, I know, WHAT IS THIS), BUT the outcome is DELICIOUS. This recipe is perfect for dinner, but it can also be prepped in advanced and used as lunches for the week (it is just as delicious warmed up the next day, and the day after that).
The trickiest part of the recipe is “peeling” the zucchini to create the “noodles”, but I suggest getting zucchinis that are longer but a bit thinner than normal. This allows the vegetable peeler access to the entire width of the zucchini make for thicker/longer zoodles (zucchini noodles). Another little trick I suggest, after baking the dish for 25-30 minutes, turn the over on broil for 2-3 minutes and let the mozzarella get a little “crispy”. CHEF’S KISS!
The recipe is listed below, and be sure to let me know if you test this one out or tag me on Instagram (@littlehouseinop), I absolutely love seeing these recipes in your homes!
- 4 medium (thin) zucchini
- 2 cups ricotta
- 2 cup marinara sauce
- 1/2 cup shredded mozzarella
- 1 cup parmesan cheese
- 1 large egg
- 1/4 cup freshly chopped basil
- 1 clove of garlic (fresh and minced)
- 1 tablespoon Italian seasoning
- olive oil
- pinch of salt
- pinch of pepper
- Preheat oven to 375 degrees
- Generously grease 9×13 baking dish with olive oil before sprinkling 1/3 cup of parmesan cheese in the bottom of baking dish.
- Creating the “zoodles”. Slice two sides of the zucchini, creating two “flat” sides. Take a vegetable peeler and slice zucchini lengthwise into thin flat strips or zoodles until you get to the middle of the zucchini. (It is important that your zucchinis aren’t too “wide” because it will make it hard for the vegetable peeler to create long thin strips or zoodles).
- Next, in a medium bowl, combine ricotta, basil, egg, garlic, Italian seasoning, salt, pepper, and remaining parmesan cheese and mix together! Set aside.
- Then, take 4 flat strips (zoodles) at a time, laying two lengthwise (overlapping) and two widthwise (overlapping), creating a “t” shape (picture above). Scoop about 1 tablespoon of filling onto the middle of the “t” shape. Next, begin folding folding one side at a time (working clockwise), until all four sides are folded to the center. Lastly, flip the zucchini ravioli over and place in baking dish. Repeat until desired number of zucchini raviolis have been made!
- Pour marinara evenly on top of the zucchini ravioli and top with mozzarella. Bake for 25-30 minutes. Before serving, sprinkle with parmesan.
- Optional: After baking the dish for 25-30 minutes, turn the oven on BROIL and let the dish sit for 2-3 minutes, allowing the mozzarella to get a little “crispy”.