Zucchini ravioli

Zucchini ravioli

Apr 17 2019



  • 2 medium zucchini, sliced thinly lengthwise (use a veggie peeler)
  • 1 cup of ricotta cheese
  • 1 bunch of spinach
  • 2 tbsp of flat parsley, chopped
  • 2 tbsp of grated parmesan
  • 2 tbsp of sun-dried tomatoes
  • 2 cups of tomato sauce (store bought works great)
  • Grated cheddar to sprinkle before cooking
  • Basil and grated parmesan to serve


In a food processor, place the spinach parsley, parmesan, sun-dried tomatoes and ricotta and pulse until nicely combined.

Forming a cross, lay down 2 slices of zucchini horizontally and 2 vertically. Spoon some of the ricotta mixture in the center and fold. Repeat until you have 12-15 "ravioli".

Place in a baking dish and spoon the tomato sauce and sprinkle  the cheddar cheese all over. Bake a 400F for 10-12 minutes and sprinkle some more parmesan and some chopped basil to garnish.

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