Description
These Zucchini Ravioli are simply irresistible with their delicious flavor and easy prep. Enjoy layers of fresh zucchini, creamy ricotta, and savory sauce for a healthy meal that’s perfect for any occasion!
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 7" x 11" baking pan with 1 and ½ cups of sauce and set aside.
- Using a mandolin, slice zucchini lengthwise into ¼" thick slices; aim for at least 32 slices. Lay them on a paper towel, sprinkle with salt, and let sit while preparing the filling.
- In a medium bowl, mix ricotta, 4 ounces of the shredded cheese, grated Parmesan, italian seasoning, garlic powder, and salt. Taste and adjust seasoning, then stir in the beaten egg. Combine well and set aside.
- After blotting zucchini dry, lay out 4 slices like a lowercase 't' (2 horizontally and 2 vertically) with overlapping ends. Add 2 heaping tablespoons of filling in the center, and fold the slices to create a pocket. Place seam side down in the baking pan.
- Top each ravioli with an additional heaping tablespoon of filling and about ¼ cup of sauce. Sprinkle remaining shredded cheese on top. Bake for 20-25 minutes until the cheese is bubbly. Let cool for 15 minutes before serving. Store leftovers covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Feel free to use store-bought sauce for a quicker option.
Extra zucchini slices can be made in case some are too thin; they can be used for layering.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg