5 Healthy Dinners In 30 Min! Wholesome Yum is a food blog for healthy recipes and keto recipes. Here you will find simple, healthy dishes made with whole food valentine ravioli, as well as gluten-free, low carb meals — all with 10 ingredients or less.
Close up view of zucchini ravioli with basil leaves on top. This post may contain affiliate links, which help keep this content free. Get big pasta flavor and delicious veggies all in one bite with this recipe for zucchini ravioli! There’s no conventional pasta in these savory, cheesy pillows, but they still capture all the flavor of the real deal — so good, you won’t miss the dough. Zucchini ravioli uses thin strips of zucchini to wrap around a seasoned, cheesy center to create authentic ravioli flavor without any pasta or gluten! It’s the perfect way to enjoy a classic dish, lightened up. This section explains how to choose the best ingredients for zucchini ravioli, what each one does in the recipe, and substitution options.
For measurements, see the recipe card below. You can also use yellow squash. You can use a jarred version or make your own marinara pasta sauce instead. Including whole milk ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese. You can substitute the ricotta with a skim version or with cottage cheese, if desired. You can leave it out if you need an egg-free version.
Optional, but makes for a delightful fresh garnish. The easiest way is to stir garlic powder into the cheese mixture. This section shows how to make zucchini ravioli, with step-by-step photos and details about the technique. For full instructions, see the recipe card below. Cut zucchini into thin, wide strips with a vegetable peeler or mandoline. Place zucchini ribbons in a single layer on a baking sheet. Set aside for 20 minutes, then use paper towels to absorb excess water.
2 cup of marinara over the bottom of the baking dish. In a bowl, stir together ricotta, parmesan, egg, Italian seasoning, pepper, and more salt. Lay two zucchini strips flat, overlapping each other slightly. Add an additional 2 strips on top, forming an X. Spoon 1-2 tablespoons of the ricotta mixture in the center. Fold in two opposite sides of the strips, followed by the other opposite ends to form a pocket. Place seam side down into the baking dish, then repeat with remaining zucchini and filling.