Description
Zucchini Ravioli is a delightful dish packed with flavor and simplicity. Made with fresh zucchini, creamy ricotta, and savory sauce, it’s a perfect quick meal for any night.
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)
Instructions
- Preheat the oven to 375ºF (191ºC) and line a 7" x 11" baking pan with 1 and ½ cups of sauce.
- Using a mandolin or vegetable slicer, cut zucchini lengthwise into ¼" thick slices, aiming for at least 32 slices. Salt the slices and let them sit on a paper towel.
- In a bowl, mix ricotta, 4 ounces of shredded cheese, grated Parmesan, seasoning, garlic powder, and salt. Taste and adjust seasoning, then add the beaten egg and mix well.
- Dry the zucchini with paper towels. Arrange 4 slices in a 't' shape, overlapping slightly. Spoon 2 heaping tablespoons of filling in the center of each 't.' Fold the slices to form a pocket and place seam side down in the pan.
- Top each ravioli with more filling and about ¼ cup of sauce. Sprinkle remaining shredded cheese on top and bake for 20 to 25 minutes until bubbly. Let cool for 15 minutes before serving.
Notes
Feel free to use store-bought sauce if you’re short on time.
This dish can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 ravioli
- Calories: 295
- Sugar: 6g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 90mg