Zucchini Ravioli, The Easiest Homemade Ravioli Ever!
- 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)
Preheat oven to 350 degrees, Lightly oil a 9 x 13 cooking dish and set aside.
In a medium mixing bowl, mix ricotta, chopped spinach, olive oil, garlic, basil and oregano. Set aside.
Slice zucchini into long, thin strips using a Y peeler , carrot peeler or mandolin.
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.
Repeat until all zucchini has been used. Bake at 350 for 15 to 20 minutes.
While ravioli is baking, warm sauce and make Brazil nut parmesan if desired.
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.
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!