Description

Enjoy this irresistible Zucchini Ravioli, featuring layers of zucchini, creamy ricotta, and rich sauces. This simple and healthy dish makes for a delightful dinner that impresses family and friends alike.

Ingredients

Scale

2 and ¾ cups (708g) homemade meat sauce, divided; store bought (25 ounce jar) and/or non-meat sauce is also fine
3 medium size zucchini
15 ounces (425g) ricotta cheese
8 ounces (227g) italian blend shredded cheese, divided
3 tablespoons (17g) grated parmesan cheese
2 teaspoons italian seasoning
1 teaspoon garlic powder
¼ teaspoon salt
1 large egg, lightly beaten

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Instructions

Preheat the oven to 375ºF (191ºC). Line a baking pan with 1 and ½ cups of sauce and set aside.
Slice the zucchini lengthwise to ¼" thickness using a mandolin or vegetable slicer. Aim for at least 32 slices, making extras if desired. Sprinkle the slices with salt and place on a paper towel to rest.
In a medium bowl, mix ricotta, 4 ounces of shredded cheese, grated Parmesan, seasoning, garlic powder, and salt. Taste the filling and adjust seasoning if needed, then mix in the beaten egg. Set this filling aside.
Dry the zucchini slices with a paper towel. For each ravioli, arrange 4 slices in a 't' shape and place 2 heaping tablespoons of filling in the center. Fold the zucchini to form a pocket and place seam side down in the prepared pan.
Top each ravioli with an extra tablespoon of filling and about ¼ cup of sauce. Sprinkle the remaining shredded cheese over everything and bake for 20 to 25 minutes until the cheese is bubbly. Allow to cool for about 15 minutes before serving. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Notes

For a vegetarian option, substitute meat sauce with a hearty vegetable sauce.
Ensure zucchini slices are not too thin for better pocket formation.
Leftovers taste great, so don’t hesitate to make extra!

Nutrition

Serving Size: 1 ravioli
Calories: 300
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 15g
Cholesterol: 70mg