WEEKDAYS 1e|12c|p

Herby Ricotta Zucchini Ravioli

Clinton Kelly
Servings: 4
30 to 45 min

Healthy Ravioli is a thing, and it's delicious!

  • Ingredients
  • step-by-step directions
Herby Ricotta Zucchini Ravioli
  • 1/2 tablespoon olive oil (for greasing)
  • 2 cups part-skim ricotta
  • 4 medium zucchini
  • 1/3 cup plus 2 tablespoons parmesan (divided)
  • 1 egg
  • 1/4 cup fresh chives (chopped)
  • 1/4 cup fresh parsley (finely chopped)
  • 2 tablespoons fresh thyme leaves (finely chopped)
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cloves garlic (peeled, finely minced)
  • 1 and 1/2 cups store-bought tomato sauce (Tk-amount? Enough to bring to the shoulders of the formed pockets)
  • 2 tablespoons fresh basil (chiffonade, to garnish)
  • Kosher salt and freshly ground pepper (to taste)
  • cheesecloth
  • Preheat the oven to 375ºF. Lightly grease a 8x12-inch baking dish with olive oil.
  • Line a medium bowl with a fine mesh sieve and add ricotta. Set aside and allow to sit for 30 minutes.
  • Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center. Discard the center or reserve for another use. Place strips on a paper towel, sprinkle lightly with salt and set aside.
  • Gently gather the cheesecloth around the ricotta and squeeze out any excess liquid.
  • In a medium bowl, add ricotta, 1/3 cup parmesan, egg, chives, parsley, thyme, nutmeg and garlic. Season with salt and pepper and stir until fully combined. Set aside for 8-10 minutes.
  • Blot any excess moisture off of zucchini strips. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top of and across the first 2 strips, forming a cross shape.
  • Using a spoon or a cookie scoop, place a tablespoon of ricotta mixture into the center of the zucchini formation.
  • Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other 2 strips to center so that filling is completely enclosed. Repeat process with remaining filling and zucchini.
  • In prepared baking dish, add a 1/2 cup of sauce, spread evenly. Place formed zucchini pockets seam-side down. Pour remaining tomato sauce over zucchini. Transfer to oven and bake for 20-25 minutes or until zucchini is al dente.
  • Garnish with remaining parmesan and basil and serve.
  • Tip: Prepare the zucchini ravioli the day before cooking and store in an airtight container!
Similar categories: Pasta Italian
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