If you’ve been craving a fresh, light, and utterly delightful Italian-inspired dish, this Zucchini Ravioli with Marinara Sauce Recipe is going to be your new favorite. It takes the humble zucchini and transforms it into delicate ravioli pockets filled with a perfectly cheesy, herby ricotta mixture, bathed in rich, vibrant marinara sauce. This dish is a fantastic way to enjoy the flavors of traditional ravioli without the heaviness of pasta dough, making it both a comforting and healthful meal. Trust me, once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for capturing the perfect balance of flavor, texture, and color in your zucchini ravioli. Each component plays a unique role, from the fresh herbs bringing brightness to the melty cheese filling and the tangy marinara tying everything together beautifully.
- 4 large zucchini: Thinly sliced, they act as tender, low-carb wrappers for the filling.
- 1 cup ricotta cheese: The creamy base that gives the filling its luscious texture.
- 1/2 cup shredded mozzarella cheese: Adds gooey, melty goodness inside each ravioli.
- 1/2 cup grated Parmesan cheese: Provides a sharp, nutty flavor that enhances the cheese blend.
- 1 large egg: Binds the filling ingredients together perfectly.
- 2 cloves garlic, minced: Infuses the filling with a gentle, savory warmth.
- 1 tablespoon chopped basil: Offers fresh, aromatic notes that brighten the dish.
- 1 tablespoon chopped parsley: Adds a mild herbaceous touch and color contrast.
- Salt and pepper, to taste: The essential seasoning to bring all flavors in harmony.
- 1 cup marinara sauce: A zesty, tomato-rich sauce that makes this recipe truly irresistible.
How to Make Zucchini Ravioli with Marinara Sauce Recipe
Step 1: Prepare Your Oven and Zucchini Strips
Start by preheating your oven to 375°F (190°C) and greasing a baking dish with cooking spray to prevent sticking. Then, using a vegetable peeler or mandolin, carefully slice each zucchini lengthwise into thin, elegant strips—the thinner, the better for easy folding.
Step 2: Create the Cheese Filling
In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, and parsley. Add salt and pepper to taste, then mix thoroughly until you have a creamy, well-blended filling. This mixture will be the heart of the ravioli, bringing richness and flavor with every bite.
Step 3: Assemble Your Ravioli
Lay out three zucchini strips slightly overlapping on a flat surface to form the base of each ravioli. Spoon a generous amount of the cheese filling onto the center of this zucchini platform. Then gently fold the ends of the strips over the cheese to create a neat ravioli-looking parcel.
Step 4: Bake the Zucchini Ravioli
Place the folded zucchini ravioli seam-side down in the greased baking dish. Pour the marinara sauce evenly over them, ensuring each one gets coated with that rich tomato goodness. Cover the dish with foil and bake for 20 minutes to let the zucchini soften and the flavors meld. Remove the foil afterwards and bake for another 10 minutes to allow the cheese to melt and bubble beautifully.
How to Serve Zucchini Ravioli with Marinara Sauce Recipe
Garnishes
Fresh herbs like chopped basil or parsley on top add a vibrant pop of color and fresh aroma that complements the warmth of the marinara sauce. A little extra sprinkle of Parmesan cheese can enhance the cheesiness if you’re feeling indulgent.
Side Dishes
This ravioli pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some garlicky roasted vegetables for added texture contrast. For a heartier meal, a slice of crusty bread is perfect for mopping up every last bit of that luscious marinara sauce.
Creative Ways to Present
For a fun twist, try serving individual portions in shallow bowls, layering the ravioli with sauce and a drizzle of olive oil. You can also sprinkle toasted pine nuts or chili flakes on top for added crunch and heat, or even turn it into a baked casserole by layering the zucchini ravioli with more cheese and sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover zucchini ravioli, store it in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it an easy, quick meal option for busy days.
Freezing
You can freeze the fully baked zucchini ravioli by placing portions in freezer-safe containers or bags. To keep the texture intact, freeze them without the sauce or pour the sauce separately to add after reheating. Frozen ravioli will keep well for up to 2 months.
Reheating
When reheating, thaw frozen ravioli overnight in the fridge and warm gently in the oven at 350°F (175°C) until heated through or microwave on medium power to prevent the zucchini from becoming too mushy. Adding extra marinara sauce before reheating can restore some freshness and flavor.
FAQs
Can I use other types of squash instead of zucchini?
Absolutely! Yellow squash or pattypan squash can work well as alternatives. Just make sure to slice them thinly for easy folding and even cooking.
Is it possible to make this dish vegan?
Yes, you can substitute the cheeses with plant-based alternatives and replace the egg with a flax egg or another binder. Choose a marinara sauce that is vegan-friendly to keep the dish fully plant-based.
How thin should I slice the zucchini for the ravioli?
The zucchini should be sliced very thin, roughly 1/8-inch or even thinner, so it bends easily without cracking and cooks evenly during baking.
Can I prepare the filling in advance?
Definitely! The cheese filling can be prepared a day ahead and kept refrigerated in a covered container. This makes assembly much quicker when you’re ready to make the ravioli.
What if I don’t have fresh basil or parsley?
You can use dried herbs in a pinch, though fresh herbs provide a brighter, more vibrant flavor. If using dried, use about one-third the amount compared to fresh to avoid overpowering the filling.
Final Thoughts
There’s something truly satisfying about making a comforting, flavorful meal that also feels fresh and wholesome. The Zucchini Ravioli with Marinara Sauce Recipe delivers on all those fronts and then some. I hope you enjoy the process of making it as much as you delight in sharing and savoring every bite. Give it a try—you might just find your new favorite way to enjoy zucchini!
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Zucchini Ravioli with Marinara Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This delicious zucchini ravioli recipe offers a low-carb twist on traditional pasta, using thinly sliced zucchini filled with a savory blend of ricotta, mozzarella, and Parmesan cheeses seasoned with fresh herbs. Baked in marinara sauce until tender and bubbling, this dish makes a light yet satisfying meal perfect for a healthy dinner option.
Ingredients
Zucchini Ravioli
- 4 large zucchini
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Sauce
- 1 cup marinara sauce
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish using cooking spray to prevent sticking.
- Slice zucchini: Using a vegetable peeler or mandolin, carefully slice the zucchini lengthwise into thin strips suitable for wrapping.
- Form zucchini base: Lay out three zucchini strips slightly overlapping each other to create a flat base to hold the filling.
- Mix cheese filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Stir until well incorporated and creamy.
- Fill ravioli bases: Spoon a portion of the cheese mixture into the center of each zucchini strip base, distributing evenly.
- Fold zucchini strips: Fold the ends of the zucchini strips over the cheese filling to enclose it, forming ravioli-like packages.
- Arrange in baking dish: Place each zucchini ravioli seam-side down in the prepared baking dish to prevent them from opening during baking.
- Add marinara sauce: Pour the marinara sauce evenly over the zucchini ravioli, coating the top thoroughly.
- Cover and bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes.
- Uncover and finish baking: Remove the foil and continue baking for an additional 10 minutes, until the zucchini is tender and the cheese filling is melted and bubbly.
- Serve: Garnish with extra chopped basil or parsley if desired. Serve the ravioli hot for best flavor and texture.
Notes
- Using a mandolin ensures even, thin zucchini slices which make folding easier.
- Be gentle when folding the zucchini to prevent tearing and leakage of the filling.
- If zucchini strips are very watery, pat them dry with paper towels to avoid a soggy dish.
- Fresh herbs can be adjusted based on preference; oregano or thyme could be good alternatives.
- This recipe is low-carb and gluten-free by substituting zucchini for traditional pasta.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
