Description
Zucchini Ravioli is a delightful and healthy twist on traditional pasta. Tender zucchini slices enclose a creamy ricotta and Parmesan filling, creating a comforting dish that’s perfect for family gatherings or cozy evenings at home. Paired with a flavorful tomato sauce, this light yet satisfying meal will impress even the pickiest eaters while sneaking in those essential veggies.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 large egg
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
Instructions
- Slice zucchinis into thin strips using a mandoline or sharp knife.
- In a bowl, combine ricotta, Parmesan, basil, and beaten egg; mix well. Season with salt and pepper.
- Lay zucchini strips on a clean surface; place about 1 tablespoon of filling at one end of each strip and fold over to create ravioli pockets. Seal by pressing down gently.
- In a skillet over medium heat, add olive oil and sauté garlic until fragrant (about 1 minute). Add crushed tomatoes and simmer for 10 minutes.
- Bring salted water to boil in a pot; cook ravioli in batches until they float (about 3 minutes).
- Serve hot with tomato sauce drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 3 ravioli (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg