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Zucchini Ravioli with Spinach Ricotta and Tomato Sauce Recipe

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4 from 8 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Low Calorie

Description

This Zucchini Ravioli recipe offers a healthy, low-carb twist on traditional ravioli by using thinly sliced zucchini as the pasta. Filled with a creamy ricotta and spinach cheese mixture, topped with a flavorful sugar-free tomato sauce and melted mozzarella, this dish is perfect for a light yet satisfying meal. It’s easy to prepare in just 35 minutes and serves six people.

Ingredients

Zucchini and Filling

  • 4 large zucchini
  • 15 ounces ricotta cheese
  • 4 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese (for filling)
  • 5 cloves garlic (minced for filling)
  • ¼ cup extra virgin olive oil (divided)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Sauce and Topping

  • 2 cups sugar-free tomato sauce (such as Rao’s)
  • 1 clove garlic (for sauce)
  • 2 teaspoons dried oregano (divided: 1 tsp for sauce, 1 tsp for filling)
  • 2 teaspoons dried basil
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Prepare Zucchini Strips: Using a mandoline or vegetable peeler, slice the zucchini thinly lengthwise until you get about 20 strips per zucchini. The strips should be flexible enough to fold without breaking.
  2. Sauté Spinach and Garlic: Heat two tablespoons of olive oil in a skillet over medium heat. Add five minced garlic cloves and cook until fragrant, about 1 minute. Then add the fresh baby spinach and stir for 2 minutes until wilted.
  3. Combine Filling Ingredients: Remove the skillet from heat. Add ricotta cheese, salt, pepper, and one teaspoon dried oregano to the spinach mixture. Stir well to combine all flavors.
  4. Blend Filling: Transfer the spinach and ricotta mixture to a medium bowl and use a hand blender or food processor to blend until smooth and creamy.
  5. Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the ravioli.
  6. Prepare Sauce: In a blender, combine the sugar-free tomato sauce, one garlic clove, and one teaspoon dried oregano. Pulse until the sauce is smooth.
  7. Assemble Base Layer: Spread the prepared tomato sauce evenly in the bottom of an 8×8 inch baking dish.
  8. Shape Ravioli: For each ravioli, arrange three zucchini strips in a cross shape, overlapping slightly. If a strip is too thin or fragile, add an extra strip for strength.
  9. Add Filling to Zucchini: Place one full spoonful of the blended cheese and spinach mixture in the center of the zucchini cross.
  10. Fold Ravioli: Carefully fold each zucchini strip up over the filling, one at a time, to enclose it fully and form a ravioli pocket.
  11. Layer Ravioli: Place each shaped ravioli on top of the tomato sauce in the baking dish.
  12. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the arranged ravioli.
  13. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the mozzarella cheese has melted and the zucchini strips are tender.

Notes

  • Use a mandoline carefully for evenly thin zucchini slices.
  • Ensure zucchini slices are thin but sturdy enough to fold.
  • Spinach can be substituted with kale or Swiss chard for variation.
  • Sugar-free tomato sauce keeps this recipe low-carb, but regular marinara can be used if preferred.
  • Leftover ravioli can be refrigerated for up to 2 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/zucchini-ravioli-with-spinach-ricotta-and-tomato-sauce-recipe/