Home Dinner Zucchini Ravioli

Zucchini Ravioli

by Ann
51 comments

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. Summer squash at its best!

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!

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

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

Zucchini Ravioli

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: About 20 ravioli 1x

Ingredients

Scale

For the filling:

  • 1 15-oz container of part-skim ricotta cheese
  • 24 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)

Instructions

  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!

Notes

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.

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Looking for stuffed zucchini recipes? Here’s some more inspiration for you:

And if you still want more zucchini inspiration, here are 12 ways to use up all that zucchini and summer squash.

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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51 comments

TiffanyK September 25, 2014 - 8:03 am

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

Reply
Erin @ The Spiffy Cookie September 25, 2014 - 12:29 pm

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

Reply
Ann September 25, 2014 - 6:08 pm

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

Reply
Katherines Corner September 26, 2014 - 9:33 pm

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

Reply
Tricia's Mostly Healthy Life September 30, 2014 - 2:00 pm

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!

Reply
Let’s Get Real #59 - 365ish Days of Pinterest October 9, 2014 - 4:01 pm

[…] Healthy Grilled Shrimp Cocktail Pasta Salad by Erica […]

Reply
Kelly February 17, 2015 - 10:30 pm

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.

Reply
Ann February 18, 2015 - 10:44 pm

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!

Reply
Jackie July 26, 2019 - 6:05 pm

I tried the veg. peeler, disaster! Ended up layering pieces with minimal sauce & cheese mixture. Cooking it now, hope it turns out. Sure could use some suggestions on the zoodles.

Reply
Ann July 28, 2019 - 5:15 pm

I’m sorry that didn’t work for you, Jackie! I found a peeler worked really well for me. You might want to try a mandoline … that might be easier for you. You want very thin slices of zucchini that bend easily.

Reply
Jackie July 29, 2019 - 7:08 am

Really appreciate the response so quickly. By the way it tasted great. On my way to buy mandoline. Maybe my peeler wasn’t sharp enough.

Reply
Ann July 29, 2019 - 8:31 pm

I’m so glad it tasted great! I’d love to know how it turns out with the mandoline. Good luck, Jackie.

Beth April 26, 2015 - 8:15 pm

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.

Reply
Ann April 27, 2015 - 9:06 pm

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

Reply
Friday Finds May 1, 2015 - 5:07 am

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Rachel @ Simple Seasonal July 17, 2015 - 12:39 pm

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

Reply
Ann July 18, 2015 - 11:56 am

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

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Amy August 25, 2015 - 11:44 am

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

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Ann August 25, 2015 - 6:21 pm

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

Reply
Donna August 27, 2015 - 12:59 pm

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.

Reply
Ann August 27, 2015 - 5:57 pm

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

Reply
Joanne T Ferguson September 6, 2015 - 1:18 am

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

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Ann September 6, 2015 - 12:03 pm

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

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Mary Lee Clark July 7, 2016 - 10:54 am

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

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Barbara August 14, 2016 - 7:21 pm

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

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Jamie Toth July 19, 2020 - 11:09 am

Do you have the recipe breakdown for 21 day fix portion containers?

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Ann July 19, 2020 - 7:28 pm

Hi Jamie,

No I don’t, but the recipe as I posted makes about 20 ravioli. For me, 4 or 5 per serving is enough, so this recipe as written would be 4 or 5 servings, but heavier eaters might want up to 8. You’d need to figure out how many you want per serving and do the math to determine how many you’d need to make for 21 days.

Does that answer your question?

Thanks for asking,

Ann

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