Zucchini Ravioli
Traditional ravioli get a vegetable makeover-- use zucchini in place of pasta for a gluten free, keto, or low carb ravioli substitute. These simple zucchini ravioli bring all the flavor and filling without the noodles!
Servings: 6 large ravioli
Ingredients
- 2 and ¾ cups (708g) homemade meat sauce divided; store bought (25 ounce jar) and/or non-meat sauce is also fine
- 3 medium size zucchini
- 15 ounces (425g) ricotta cheese
- 8 ounces (227g) Italian blend shredded cheese divided
- 3 Tablespoons (17g) grated Parmesan cheese
- 2 teaspoons Italian seasoning1
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg lightly beaten
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 375ºF (191ºC). Line a baking pan (I used a 7" x 11") with 1 and ½ cups of sauce. Set aside.
- Using a mandolin or vegetable slicer, slice zucchini lengthwise to ¼" thickness. You'll want at least 24 slices in total. Lay zucchini slices on a paper towel, sprinkle with salt, and allow to sit while you prepare the filling.
- In a medium size bowl, combine the ricotta, 4 ounces of the shredded cheese, grated Parmesan, seasoning, garlic powder, and salt. Mix well. Taste the filling, add more seasoning if desired, then add the beaten egg. Mix again until everything is incorporated. Set aside.
- Blot zucchini dry with a paper towel. Lay out 4 zucchini slices like a lowercase "t," using 2 horizontally and 2 vertically, making sure that the slices going in the same direction are slightly overlapping. Place ¼ cup of prepared filling in the middle of each "t," then, starting with the pair of slices on the bottom, fold up the ends to form a pocket. Place ravioli seam side down in the prepared pan.
- Cover each ravioli with an additional 2 Tablespoons of filling, and about ¼ cup of sauce. Sprinkle the remaining shredded cheese evenly over everything, then bake 20 to 25 minutes, or until cheese is bubbly. Allow to cool about 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days. Ravioli freeze well, up to 3 months. Thaw in refrigerator overnight.2
Notes
- Italian seasoning: alternatively, you can use 1 teaspoon dried basil, 1 teaspoon dried oregano, and ⅛ teaspoon dried thyme.
- Moisture after thaw: since zucchini are very wet, excess water can accumulate after thawing. You can carefully pour off any unwanted water before reheating.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
