Zucchini Ravioli

Zucchini Ravioli

With the evenings getting just a bit chilly, I’ve been in the mood for warm, comforting meals, which often times means heavy, rich ingredients but it doesn’t have to. This zucchini ravioli is vegetarian, cheesy and comforting. It pairs perfectly along side a Caesar salad.

Serves 4


  • 4 medium zucchini
  • 2 cups ricotta 
  • 1/2 cup freshly grated Parmesan, plus more for garnish
  • 1 egg, lightly beaten
  • A handful of fresh basil, minced
  • 3 sprigs thyme, minced
  • 1 sprig fresh oregano, minced 
  • 1-2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups marinara 
  • 1 cup fresh mozzarella, grated


Preheat oven to 375F spoon a thin layer of sauce on the bottom of a 9×13 glass baking dish.

To make the zucchini noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center.

To make the filling: In a medium bowl, combine ricotta, Parmesan, egg, basil, thyme, oregano, garlic, and salt and pepper to taste.

To assemble: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips to form a “T” shape. Spoon a heaping tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top with mozzarella.

Bake 25-30 minutes or until the cheese is melted and golden on top.

Top with fresh torn basil and parmesan and enjoy!

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