Description
This Zucchini Ravioli offers a delightful twist on traditional pasta. Packed with ricotta and shredded cheese, it’s an easy, healthy meal perfect for busy nights.
Ingredients
Scale
- 2 and ¾ cups (708g) homemade meat sauce
- 3 medium size zucchini
- 15 ounces (425g) ricotta cheese
- 8 ounces (227g) italian blend shredded cheese
- 3 tablespoons (17g) grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 375ºF (191ºC). Line a baking pan with 1 and ½ cups of sauce and set aside.
- Using a mandolin, slice zucchini lengthwise into ¼" thickness, aiming for at least 32 slices. Lay them on a paper towel, sprinkle with salt, and allow to sit.
- In a medium bowl, mix ricotta, 4 ounces of shredded cheese, grated Parmesan, seasoning, garlic powder, and salt. Add the beaten egg and mix until combined.
- Blot zucchini slices dry. Lay out 4 slices to form a lowercase 't', with 2 slices horizontally and 2 vertically. Put 2 heaping tablespoons of filling in the center, then fold the ends up to create a pocket. Place ravioli seam side down in the pan.
- Top each ravioli with extra filling and about ¼ cup of sauce. Sprinkle with remaining shredded cheese and bake for 20 to 25 minutes until bubbly. Let cool for 15 minutes before serving.
Notes
For extra flavor, add your favorite herbs to the ricotta filling.
Zucchini ravioli can be frozen for up to 3 months; thaw in the refrigerator overnight before baking.
Nutrition
- Serving Size: 1 ravioli
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg