Have you ever tried making zucchini at home? Rolling out your own pasta dough, crimping the edges, trying to make it look as easy as Mario Batali does on TV? It’s never been that easy for me, especially with gluten-free pasta. Zucchini Ravioli does make it easy though! Plus it’s a beautiful dish, looks pretty fancy when it is actually easy to make.
I waited to share this recipe, originally made in my kitchen way back in February, until the bumper crop of zucchini hit the Midwest. Friends are sharing photos on Facebook of huge zucchini harvests already. Everyone is looking for new ideas to use zucchini. Zucchini ravioli is the perfect way to use zucchini in a dish that is quick to make with very few ingredients.
Here’s the scoop and what tools you will need. (Did I mention easy? It is! You won’t need much…)
You’ll need a peeler. While any carrot peeler will work (this is my favorite), I prefer this Y Peeler. You could also use a mandolin (always, always use the handguard that comes with it) but I honestly think a little peeler gets the best results. Plus less to cleanup…unless you enjoy doing dishes?
Slice the zucchini into long, thin slices. Then you will create crosshatch squares using four slices of zucchini. Think of potholder weaving here. Put a dollop of filling on top.
Then weave the edges together around the filling. I do the right side, then the left top, left bottom, then right top and then tuck in the loose edges.
Place in a 9 x 13 baking dish upside down. This will hold all of your fancy weaving together.
See? I told you it was easy!
Now you’ll bake the ravioli, top with warm sauce of your choice and perhaps a bit of Brazil nut “parmesan” cheese.
Want the full recipe? Just click below:
I can’t get this recipe off my mind! So pretty and clearly divine! I see it in my near future. 🙂
Shirley
I really enjoy making this. It looks fancy but is so simple to make, especially compared to rolling out homemade pasta dough. I hope you’ll give it a go!
Would this be good with yellow squash instead? I have a lot and need to use it up!
Yes! I use yellow squash and zucchini interchangeably in so many recipes. This would be a great use for yellow squash. Enjoy!
I am a diabetic and my husband is a heart patient so this recipe is just great for us. No pasta is the best for us. I make my own Marinara sauce and I use low-fat ricotta cheese. Thanks for sharing this recipe with all of us. It is so great with the tomato, onion and cucumber salad. God bless you and have a blessed day!
I love hearing this, Kay! You’ve made my day!