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Zucchini Ravioli, The Easiest Homemade Ravioli Ever!
Ingredients
- 3 small to medium green zucchini or yellow squash
- 2 cups fresh spinach , chopped
- 1 teaspoon olive oil
- 1 clove garlic , minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 8- ounce containers Kite Hill ricotta (dairy-free) OR regular dairy ricotta, very well drained in cheesecloth if using dairy ricotta
- 1 jar marinara sauce of your choice
- Brazil nut parmesan (optional)
Instructions
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Preheat oven to 350 degrees, Lightly oil a 9 x 13 cooking dish and set aside.
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In a medium mixing bowl, mix ricotta, chopped spinach, olive oil, garlic, basil and oregano. Set aside.
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Slice zucchini into long, thin strips using a Y peeler , carrot peeler or mandolin.
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On a flat surface (I use a large cutting board), lay out four strips of zucchini in a crosshatch pattern. Think of potholder-style weaving. Place a dollop of filling in the center. Fold the side to close the zucchini, then turn over so the top side is facing downward in the baking dish.
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Repeat until all zucchini has been used. Bake at 350 for 15 to 20 minutes.
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While ravioli is baking, warm sauce and make Brazil nut parmesan if desired.
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Remove the ravioli from the baking dish using a spatula. Three makes a nice meal here, you may prefer more or less. Top each ravioli with a spoonful of sauce and a sprinkle of Brazil nut parmesan.
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Enjoy!
I hope you enjoy this dish as much as we do. It’s perfect for Summer when zucchini is so abundant!
Want to save this recipe for later? Here’s a fun picture you can drop over on Pinterest. Enjoy!
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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!