Description
Discover a tasty twist on traditional ravioli with our delicious Zucchini Ravioli recipe. Learn how to make this flavorful dish that’s perfect for any occasion!
Ingredients
- 3 large cloves garlic, divided
- 2 tablespoon (30 ml) s extra-virgin olive oil
- 1/2 teaspoon (3 ml) fennel seeds
- 1/4 teaspoon (1 ml) crushed red pepper
- 1 (24-ounce) jar low-sodium marinara sauce
- 11/2 teaspoon (28 ml) s balsamic vinegar
- 1 large zucchini
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup (240 ml) whole-milk ricotta cheese, patted dry
- 1 cup (240 ml) finely grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 2 tablespoon (30 ml) s chopped fresh basil, plus more for garnish
- 2 teaspoon (10 ml) s grated lemon zest
- 1/2 teaspoon (3 ml) ground pepper
- 1/8 teaspoon (1 ml) salt
Instructions
- Set your oven to preheat at 400°F, placing the rack in the upper third. Thinly chop two garlic cloves, and grate the third to get ½ teaspoon; put it aside. In a large oven-safe skillet, combine 2 tablespoons of olive oil, the sliced garlic, fennel seeds, and crushed red pepper. Warm over medium heat until it starts to sizzle. Stir continuously until the garlic softens and the aroma intensifies, roughly 2 minutes. Mix in the jar of marinara sauce and lower the heat to medium-low. Let it simmer, stirring every now and then, until it starts to bubble, which should take about 5 minutes. Then, add the balsamic vinegar. Take off the heat and set aside ½ cup of the sauce in a small dish.
- While the sauce cooks, cut off the zucchini ends and discard them. Use a mandoline or vegetable peeler to slice the zucchini into thin ribbons, aiming for at least 24 pieces. Lay half of these slices on a large baking sheet lined with paper towels. Add another layer of paper towels on top. Place the remaining zucchini slices on this layer, followed by an additional layer of paper towels to absorb moisture.
- In a medium-sized bowl, mix the spinach, ricotta, ½ cup of Parmesan, egg, basil, lemon zest, pepper, and the grated garlic until well combined.
- On a flat surface, cross two zucchini slices to form an X. Place about 2 tablespoons of the ricotta mixture in the center. Fold the ends of the zucchini over the filling to make a neat package. Tuck in any excess zucchini if necessary. Repeat this with the rest of the zucchini slices and filling.
- Carefully arrange the zucchini parcels, seam-side down, in the skillet with the sauce. Drizzle the reserved ½ cup of sauce over them and sprinkle the remaining ½ cup of Parmesan on top.
- Place the skillet in the oven and bake until the sauce bubbles and the cheese melts, around 20 minutes. Without taking the skillet out, switch the oven to broil and cook until the cheese turns golden brown, about 2 to 3 minutes. Sprinkle with salt and garnish with basil if you like.
Notes
- Thoroughly squeeze dry thawed spinach before combining with ricotta to prevent excess moisture.
- Enhance flavor by adding a pinch of dried oregano or Italian seasoning to the ricotta mixture.
- Opt for part-skim ricotta cheese for a lighter version of this dish.