Zucchini Ravioli

5 from 1 vote

Zucchini Ravioli is a low-carb alternative to traditional pasta. Thin slices of fresh zucchini envelop a creamy three-cheese and pesto filling, then bake to perfection in a zesty tomato sauce for an elegant yet wholesome dish.

Prep Time1 15

Cook Time45

Total Time2

Course: Vegetarian / Vegan Entrees

Cuisine: Italian, Italian American

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray or olive oil for the baking dish
4 medium zucchini (about 2 pounds)
Salt
1 cup ricotta cheese
1 1/2 cups shredded Mozzarella cheese divided
1/2 cup freshly grated Parmesan cheese divided
1/3 cup basil pesto
1 large egg beaten
Freshly ground black pepper to taste
1 jar (28-ounce) marinara sauce or homemade
2 large plum tomatoes seeded and chopped (about 1 cup)
4 cloves garlic minced
1/2 teaspoon crushed red pepper flakes
Chopped fresh parsley for garnish

Instructions

Spray a 13 x 9-inch baking dish with cooking spray or lightly brush with olive oil. Set aside.
Cut the stem and blossom ends off the zucchini and slice lengthwise into 1/8-inch or 3 mm slices. Aim for 30 good slices.
Give the zucchini a generous pinch of salt on both sides, then place it on 2-3 layers of paper towels and let it stand for 1 hour.
Meanwhile, combine the ricotta, half the mozzarella cheese, half the Parmesan cheese, pesto, a pinch of salt, and freshly ground black pepper to taste in a small bowl. After adjusting the seasoning, stir in the egg. Set aside.
Combine the marinara sauce, tomatoes, garlic, and crushed red pepper flakes in a medium bowl. Set aside.
Preheat oven to 375 degrees. Spread the marinara sauce into the prepared baking dish, reserving 1 cup to place on top of the zucchini ravioli.
Pat the zucchini dry with paper towels.
Arrange three zucchini strips in a star pattern with the nicest zucchini strip placed first (on the bottom). Repeat nine more times. Place even amounts of the ricotta, cheese, and pesto filling in the center of each "star." (Approximately 3-4 tablespoons each.) Fold the zucchini strips up and over the filling to form a neat parcel, making sure the bottom strip wraps snugly. Place in the prepared baking dish.
Top each ravioli with equal amounts of the remaining marinara, followed by the remaining Mozzarella and remaining Parmesan cheese.
Cover lightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes or until all the ravioli in the center of the baking dish register 165 degrees on an instant-read thermometer.
Sprinkle with chopped fresh parsley and serve.

Notes

You may get more than 5 servings as it depends on appetite.

SUBSTITUTIONS:

You can substitute shredded Provolone cheese for the Mozzarella, which has a sharper flavor.
Use Asiago or Romano in place of the Parmesan.

TIPS:

Slice zucchini about 1/8-inch (3mm) thick. A mandoline works best for even slices. A vegetable peeler gives thin, consistent slices, but you can't adjust the thickness. Knife-slicing can be uneven. I got 30 good slices from 4 medium zucchini using a mandoline.
Use 3 slices per ravioli. If your slices are thinner, use 4. Lay them in a cross and fold into a square.
Salt helps soften the zucchini and adds flavor. If your slices are thinner than 1/8-inch, you may not need to salt to remove water, but still add a light sprinkle for flavor.
The zucchini may still release water during baking, but it pools on top. It's easy to blot with paper towels right after baking to prevent soggy ravioli.

MAKE AHEAD:

Can be assembled a day ahead of time and refrigerated.
Let it stand at room temperature while preheating the oven. You may need to increase the baking time because it will still be fairly cold from the refrigerator.

Nutrition