If you have been searching for a delightful way to enjoy fresh vegetables with all the comfort of Italian flavors, this Zucchini Ravioli with Marinara Sauce Recipe is about to become your new favorite dish. It brilliantly uses thinly sliced zucchini as a light and fresh alternative to traditional pasta, wrapping a luscious blend of cheeses and herbs before being baked in a vibrant, tangy marinara sauce. Each bite delivers a perfect balance of creamy, savory filling and tender, subtly sweet zucchini, making it a fantastic meal that feels both indulgent and wholesome. This recipe is a must-try for anyone looking to impress with something delicious yet surprisingly simple and vegetable-forward.
Ingredients You’ll Need
To create this mouthwatering Zucchini Ravioli with Marinara Sauce Recipe, you’ll want to gather a handful of simple, fresh ingredients that each play an essential role. From the crisp zucchini slices that shape the ravioli to the creamy, flavor-packed cheese filling and the bright, aromatic marinara sauce, every component works together to make this dish truly special.
- 4 large zucchini: Thinly sliced to replace traditional pasta with a tender, slightly crisp base that shines in this dish.
- 1 cup ricotta cheese: Adds a creamy base with mild sweetness and smooth texture to the filling.
- 1/2 cup shredded mozzarella cheese: Brings gooey, melty goodness that complements the ricotta perfectly.
- 1/2 cup grated Parmesan cheese: Offers a sharp, nutty depth that enriches the cheese blend.
- 1 large egg: Acts as a binder to hold the cheese filling together while baking.
- 2 cloves garlic, minced: Infuses the filling with a fragrant kick of flavor that’s simply irresistible.
- 1 tablespoon chopped basil: Fresh herbaceous notes that brighten the dish with classic Italian charm.
- 1 tablespoon chopped parsley: Adds a vibrant, fresh taste and a splash of green color inside the filling.
- Salt and pepper, to taste: Essential seasonings that enhance and balance every bite.
- 1 cup marinara sauce: A luscious, tangy tomato sauce that ties the ravioli together with rich Italian flair.
How to Make Zucchini Ravioli with Marinara Sauce Recipe
Step 1: Prep Your Oven and Zucchini
Start by preheating your oven to 375°F (190°C) and lightly greasing a baking dish with cooking spray so your ravioli won’t stick. Then, use a vegetable peeler or mandolin to carefully slice your zucchini lengthwise into thin, delicate strips that will fold nicely without breaking.
Step 2: Create the Cheese Filling
Combine ricotta, shredded mozzarella, grated Parmesan, one egg, minced garlic, chopped basil, chopped parsley, and salt and pepper in a medium bowl. Mix everything thoroughly until the filling is smooth, creamy, and packed with those herby, cheesy flavors that will steal the show.
Step 3: Assemble the Ravioli
Lay out three zucchini strips on a flat surface, overlapping slightly to form a sturdy base layer. Spoon a generous dollop of your delicious cheese filling in the center of this strip trio. Then gently fold the ends of the zucchini over, wrapping the filling into a neat little package reminiscent of classic ravioli shapes.
Step 4: Arrange and Bake
Place each zucchini ravioli, seam side down, in your prepared baking dish. Pour your vibrant marinara sauce evenly over the ravioli for that rich tomato touch. Cover the dish with foil and bake it for 20 minutes, allowing the zucchini to soften and the cheese to melt. Then, remove the foil and bake another 10 minutes so everything gets bubbly and perfectly cooked through.
How to Serve Zucchini Ravioli with Marinara Sauce Recipe
Garnishes
Adding a sprinkle of fresh chopped basil or parsley right before serving is a lovely way to introduce a burst of color and brightness that complements the warmth and richness of the dish beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a side of garlic bread to soak up any extra marinara sauce. For a heartier meal, roasted vegetables or a simple grain like quinoa can round it out nicely.
Creative Ways to Present
For a fun twist, serve the zucchini ravioli on individual rustic plates with a drizzle of high-quality extra virgin olive oil on top. You could also sprinkle with toasted pine nuts or a dusting of extra Parmesan to elevate the presentation and add crunchy texture.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover zucchini ravioli tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 3 days. The flavors actually deepen, making it a perfect dish to enjoy for lunch the next day.
Freezing
If you want to keep this dish for longer, freeze assembled, unbaked zucchini ravioli in a single layer on parchment-lined trays, then transfer to freezer bags after solid. They freeze best for up to one month and bake straight from frozen, just adding a bit more baking time.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through and bubbly, about 15-20 minutes. You can also microwave on medium power for a few minutes, but the oven method preserves the texture best.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar texture and mild flavor, making it a great substitute for zucchini in this recipe. Just slice it thinly as you would the zucchini.
Is this recipe gluten-free?
Yes, this dish uses zucchini slices instead of pasta sheets, so it is naturally gluten-free, perfect for those avoiding gluten without sacrificing the ravioli experience.
Can I prepare the filling a day ahead?
You definitely can mix the cheese filling up to 24 hours in advance and keep it covered in the refrigerator. This makes assembling the ravioli on the day of cooking quicker and stress-free.
What if I don’t have fresh basil or parsley?
Dried herbs can be used in a pinch, but fresh herbs really brighten the dish. If using dried, use about one-third the amount and add them directly to the cheese mixture.
How can I make this recipe vegan?
To make a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and use a flaxseed “egg” as a binder. Ensure your marinara sauce is vegan-friendly to keep the dish entirely plant-based.
Final Thoughts
This Zucchini Ravioli with Marinara Sauce Recipe is a wonderful way to celebrate fresh ingredients while indulging in comforting, homemade Italian flavors. Whether you are cooking for family, friends, or just treating yourself, it brings a special touch to the dinner table without any fuss. I truly hope you give this recipe a try and fall in love with the delicious harmony of zucchini and cheese wrapped in a warm marinara embrace. Happy cooking!
Print
Zucchini Ravioli with Marinara Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
This Zucchini Ravioli recipe offers a light, healthy twist on traditional pasta by using thinly sliced zucchini as the ravioli wrapper. Filled with a flavorful blend of ricotta, mozzarella, and Parmesan cheeses mixed with fresh herbs and garlic, then baked in a rich marinara sauce, this dish is perfect for a low-carb meal that doesn’t sacrifice taste or comfort.
Ingredients
Zucchini Base
- 4 large zucchini
Cheese Filling
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Sauce
- 1 cup marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Slice Zucchini: Using a vegetable peeler or mandolin, carefully slice the zucchini lengthwise into thin strips, which will serve as the ravioli “skins.”
- Prepare Zucchini Base: Lay out three zucchini strips slightly overlapping to create a sturdy base onto which the filling will be placed.
- Make Cheese Filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Stir until the mixture is smooth and evenly combined.
- Assemble Ravioli: Place a spoonful of the cheese mixture in the center of each zucchini base you created with the overlapping strips.
- Fold Zucchini: Fold the ends of the zucchini strips over the cheese filling to form a ravioli-like package, ensuring the filling is enclosed.
- Arrange in Baking Dish: Place each zucchini ravioli seam-side down in the prepared baking dish, arranging them evenly.
- Add Sauce: Pour the marinara sauce evenly over the assembled zucchini ravioli, coating them lightly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the zucchini to soften and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the zucchini is tender and the cheese is melted and bubbly with slight golden spots.
- Serve: Garnish with additional basil or parsley if desired and serve hot for a comforting and healthy meal.
Notes
- Use a mandolin for even, thin zucchini slices to ensure uniform cooking.
- You can substitute fresh herbs with dried ones if fresh is unavailable but reduce the amount by half.
- For a dairy-free variation, substitute ricotta with vegan cheese alternatives and skip the egg.
- Make sure to slice zucchini thinly to avoid tough or watery ravioli.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or microwave.
