Dinner · Vegetarian Mains
Zucchini Ricotta Ravioli
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Serves
- 4 servings
Bring it to the table
About this recipe.
Thin zucchini ribbons folded around a ricotta filling and baked with marinara and mozzarella.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- Extra-virgin olive oil (for baking dish)
- 4 med Zucchini
- 2 cups Ricotta
- 1/2 cup Parmesan cheese (freshly grated (plus more for garnish))
- 1 lg Egg (lightly beaten)
- 1/4 cup Fresh basil (thinly sliced, divided)
- 1 clove Garlic (minced)
- Kosher Salt
- Black pepper (freshly ground)
- 2 cups Marinara sauce
- 1/2 cup Mozzarella (shredded)
Thin ribbons make folding easier
Use a vegetable peeler for flexible strips and keep the filling modest so each parcel closes. Cross the strips, fold the ends over the middle and set each parcel seam-side down.
Adapted from Delish’s Zucchini Ravioli.
The cooking plan
How to make Zucchini Ricotta Ravioli.
- Heat oven to 375°F. Lightly oil a large baking dish. Use a vegetable peeler to make thin, flexible lengthwise zucchini ribbons; reserve seedy centers for another meal.
- Combine ricotta, Parmesan, beaten egg, half the basil and garlic. Season lightly with salt and pepper.
- Overlap two ribbons lengthwise, then cross with two more to make a plus sign. Put a small spoonful of filling at the center. Fold the ends over it and place seam-side down in the dish. Repeat without overfilling; the number of parcels depends on ribbon size.
- Spoon marinara around the parcels and scatter mozzarella over them. Bake approximately 25–30 minutes, until zucchini is tender and the egg-containing filling reaches 160°F. Allow longer if needed. Finish with remaining basil and extra Parmesan.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Zucchini Ricotta Ravioli
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat oven to 375°F. Lightly oil a large baking dish. Use a vegetable peeler to make thin, flexible lengthwise zucchini ribbons; reserve seedy centers for another meal.
- Combine ricotta, Parmesan, beaten egg, half the basil and garlic. Season lightly with salt and pepper.
- Overlap two ribbons lengthwise, then cross with two more to make a plus sign. Put a small spoonful of filling at the center. Fold the ends over it and place seam-side down in the dish. Repeat without overfilling; the number of parcels depends on ribbon size.
- Spoon marinara around the parcels and scatter mozzarella over them. Bake approximately 25–30 minutes, until zucchini is tender and the egg-containing filling reaches 160°F. Allow longer if needed. Finish with remaining basil and extra Parmesan.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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