… because what is life without good food?

Zucchini Ravioli

Slightly adapted from The Healthy Maven

Zucchini Ravioli ~ Sumptuous Spoonfuls #zucchini #ricotta #cheese #gf #recipe

I’ve discovered the simplest, most elegant way to make zucchini noodles. I admit, I do have one of those spiralizer things for making zoodles and I’ve used it a few times and loved the results. I jealously watched other foodies post their gorgeous zoodle photos for years and finally broke down and got one, and yes, I do love it. I’m glad I finally spent that $30 to feed the kitchen gadgeteer inside of me.

But seriously when I saw these gorgeous things, I put away my spiralizer and pulled out something I’ve had in my kitchen all along, my vegetable peeler. It’s small, it fits in a drawer and it makes gorgeous thin zucchini noodles that wrap beautifully around a pat of ricotta. Now THIS is a zucchini noodle to not just love, but move in with and live together and live happily ever after with. Because then it’s not just veggies with pasta sauce, it’s veggies in a delicate thin layer, wrapped around CHEESE with pasta sauce. The cheese makes ALL the difference.

All you do is flavor up your ricotta (add some garlic, herbs, freshly shredded parmesan), then use your vegetable peeler to cut fine slices of zucchini and fold it neatly over a pat of ricotta. Set it in a pan, bake it, and top it with sauce!


It’s brilliant! It’s delicious. It’s simple. I thank you SO much, The Healthy Maven for introducing me to this marvelous invention.

Zucchini Ravioli

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: About 20 ravioli

Zucchini Ravioli


    For the filling:
  • 1 15-oz container of part-skim ricotta cheese
  • 2 - 4 cloves garlic, peeled and chopped
  • About 1/4 cup chopped fresh basil leaves
  • A small sprig of fresh rosemary leaves, chopped fine
  • 1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)
  • For the "zoodles":
  • 3 small/medium zucchini (about 8 inches long)


  1. Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
  2. In a small mixing bowl, mix your filling ingredients.
  3. Take your vegetable peeler and slice vertically down the zucchini to make nice thin "zoodles". Set two of these zoodles across each other (at a 90 degree angle) and put a nice fat pat of the ricotta mixture in the middle where they intersect.
  4. Roll the zoodles around the cheese and place seam side down on the prepared baking sheet. Repeat until you either run out of zoodles or out of cheese. Sprinkle lightly with Red Robin Seasoning (or salt) and freshly ground pepper. Bake at 350 F. for about 20 minutes, then top with your favorite sauce and a bit of shredded Parmesan (if you like) and enjoy!


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.



This recipe was shared at Wine’d Down WednesdayThursday Favorite ThingsLet’s Get Real FridayFoodie Friends Friday, What to Do WeekendsThe Weekend Re-Treat and The Weekend Social.

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39 Responses

  1. TiffanyK

    O.M.G.!!! Mind blown!

    September 25, 2014 at 8:03 am

  2. What a fun way to make ravioli, and healthier too!

    September 25, 2014 at 12:29 pm

    • Ann

      It was really fun! So much easier than making a homemade pasta ravioli … and it was delicious!

      September 25, 2014 at 6:08 pm

  3. Thank you for sharing this yumminess and for linking up to the Thursday Favorite Things Blog Hop. Hugs!

    September 26, 2014 at 9:33 pm

  4. Oh my gosh! I want this. Now!! I made a zucchini lasagna, which was VERY delicious, but also very time consuming. This looks much simpler and can be just as amazing. thanks for sharing!

    September 30, 2014 at 2:00 pm

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  6. Kelly

    I tried this and couldn’t get the peeler to slice the way I wanted. Ended up making a lasagna and it was fantastic! This is the best ricotta filling ever.

    February 17, 2015 at 10:30 pm

    • Ann

      It is a little tricky getting the peeler to slice nicely. A wider peeler would work best. I’m so happy you like the filling, Kelly!

      February 18, 2015 at 10:44 pm

  7. Beth

    I made this dish this evening. It was sublime. I made it just for myself (and sized it appropriately). I’ll make it next time I entertain. I am thrilled. Thank you for the wonderful recipe.

    April 26, 2015 at 8:15 pm

    • Ann

      I am so excited it turned out well for you, Beth! Thank you so much for your comment … you made my day 🙂

      April 27, 2015 at 9:06 pm

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  11. What a good looking light alternative to a classic recipe! Plus, a great way to use up an excess of zucchini!

    July 17, 2015 at 12:39 pm

    • Ann

      Thank you, Rachel! It is really delicious … so much easier to make than regular ravioli!

      July 18, 2015 at 11:56 am

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  15. Amy

    You recipe looks so delicious!! Just thought you’d like to know I used it in a zucchini round up posted today!

    August 25, 2015 at 11:44 am

    • Ann

      Oh that is awesome! Thank you so much, Amy!

      August 25, 2015 at 6:21 pm

  16. Donna

    This was just AMAZING!! Since I’m vegetarian, I always try to pack all the nutrients I can into one meal. So in half half of the ricotta mixture I added sautéed baby spinach and onions. It turned out great, but certainly is not needed in your recipe which is to DIE for! But just thought I’d share.

    August 27, 2015 at 12:59 pm

    • Ann

      I LOVE that idea, Donna! What an awesome addition … I am so glad you not only tried it, but you made it your own.

      August 27, 2015 at 5:57 pm

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  18. Thank you as was inspired making this recipe today, slightly adapting the recipe! I have posted photos to my Facebook wall should you wish to see! New Facebook liker from me and my blog What’s On The List

    September 6, 2015 at 1:18 am

    • Ann

      Why thank you Joanne! I will go take a look.

      September 6, 2015 at 12:03 pm

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  26. Mary Lee Clark

    What is the nutritional break down on this recipe? Looks delish but I’m counting calories. Thanks!

    July 7, 2016 at 10:54 am

    • Barbara

      You could put all ingredients into myfitnesspal recipe biulder. It’s a free app and fantastic.

      August 14, 2016 at 7:21 pm

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