If you’re looking for a healthier twist on classic ravioli, this Ricotta Spinach Zucchini Ravioli recipe is a perfect choice! Instead of using pasta, we’ll be making “ravioli” parcels with fresh zucchini ribbons, wrapping up a creamy ricotta-spinach filling. Not only does this make the dish lighter, but it also adds a lovely burst of flavor. This recipe is great for those who are gluten-free, watching their carb intake, or just looking for a delicious new way to enjoy zucchini. So, let’s get started and discover how to make this unique ravioli!
Ingredients
- 2 large zucchinis
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt & pepper to taste
- 1/4 cup marinara sauce
- 1 tbsp olive oil
Directions: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil. Set aside.
Step 2: Prepare the Zucchini
Using a vegetable peeler, slice the zucchinis lengthwise into thin, ribbon-like strips. Place the strips on paper towels to absorb excess moisture while you prepare the filling. This will help the zucchini maintain its shape and keep the ravioli from being too watery.
Step 3: Make the Ricotta Filling
In a medium-sized mixing bowl, combine:
- 1 cup of ricotta cheese
- 1 cup of cooked, chopped spinach
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 minced garlic clove
- Salt and pepper to taste
Mix thoroughly until all ingredients are well incorporated.
Step 4: Assemble the Ravioli
Lay out 3-4 zucchini strips in a cross or “plus sign” shape on a clean surface. Place about 1 tablespoon of the ricotta-spinach filling in the center of the zucchini strips. Fold the ends over the filling to create a small parcel, and repeat the process with the remaining zucchini and filling until you have used up all of it.
Step 5: Arrange and Top with Marinara Sauce
Place the zucchini ravioli parcels in your prepared baking dish. Spoon a small amount of marinara sauce over the top of each parcel, then drizzle with olive oil for extra flavor.
Step 6: Bake
Bake the ravioli for about 20-25 minutes, or until the zucchini is tender and the sauce is bubbling. Remove from the oven and let them cool slightly before serving.
Step 7: Serve and Enjoy!
Garnish with extra grated Parmesan cheese if desired, and serve warm. This dish pairs wonderfully with a fresh green salad or crusty garlic bread.
Serving & Storage Tips
- Serving: These zucchini ravioli are best served fresh and warm. You can enjoy them as a main course or a unique appetizer.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature or microwave until warmed through.
- Freezing Tips: While this dish is best enjoyed fresh, you can freeze it before baking. Place the assembled ravioli in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. Bake directly from frozen, adding an additional 5-10 minutes to the baking time.
Helpful Notes
- Zucchini Prep: Salting the zucchini strips can help draw out even more moisture. Let them sit for about 10 minutes, then pat dry before assembling the ravioli.
- Ricotta Substitute: For a dairy-free option, substitute with vegan ricotta cheese.
- Herbs and Seasoning: Feel free to add fresh herbs like basil or parsley to the ricotta mixture for extra flavor.
Tips from Well-Known Chefs
- Chef’s Secret: For added texture and flavor, drizzle a little balsamic reduction over the zucchini ravioli before serving. It gives a subtle sweetness and pairs well with the savory filling.
- Parmesan Swap: Chef Gordon Ramsay suggests using Pecorino Romano cheese instead of Parmesan for a sharper, saltier kick.
- Filling Variations: If you’re feeling creative, try adding finely chopped mushrooms or sun-dried tomatoes to the filling. This is a tip from Chef Giada De Laurentiis, who loves the depth of flavor these ingredients bring.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Substitute the ricotta with vegan ricotta cheese, use nutritional yeast instead of Parmesan, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
2. Can I use other vegetables instead of zucchini?
Absolutely. Thinly sliced eggplant or yellow squash can also work well for the ravioli “wrap.”
3. Is there a way to make this without an oven?
If you don’t have an oven, you can cook the zucchini ravioli in a skillet on the stovetop over medium heat. Cover and cook until the zucchini is tender, about 10-15 minutes.
4. How do I keep the filling from being watery?
Be sure to squeeze any excess water from the cooked spinach before mixing it with the ricotta. Additionally, pat the zucchini ribbons dry before assembling the ravioli.
5. Can I prepare this dish in advance?
Yes, you can assemble the ravioli a few hours ahead of time, store them in the fridge, and bake them just before serving.
6. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a good substitute. Just make sure to drain it well to prevent the filling from being too runny.
7. What’s a good side dish to serve with this?
A light green salad or roasted vegetables make perfect side dishes to complement the zucchini ravioli.
8. Is this recipe gluten-free?
Yes! Since zucchini replaces the pasta, this dish is naturally gluten-free.
9. Can I add meat to the filling?
Certainly. Ground turkey or chicken can be added to the filling if you’d like extra protein.
10. What can I do with leftover ricotta filling?
The leftover filling is great as a dip with crackers or spread on toasted baguette slices.
Conclusion
Ricotta Spinach Zucchini Ravioli is a delightful, healthy dish that brings a new twist to traditional ravioli. This recipe is ideal for a light dinner or as an appetizer. With just a few simple ingredients and easy steps, you’ll have a unique, nutritious dish ready to enjoy. Don’t hesitate to make this recipe your own by adding favorite herbs or other vegetables to the filling. Enjoy the flavors, and happy cooking!