Zucchini Ravioli
Servings 12 Raviolis
Calories 169kcal
Ingredients
Ravioli:
- 3 Medium Zucchini
- 1 Cup Whole Milk Ricotta
- 3/4 Cup Feta crumbled
- 1/2 Cup Parmesan grated
- 2 Teaspoons Dried Oregano
- 1 Egg
- 1/2 Teaspoon Kosher Salt plus more to sweat the zucchini
- 1 Lemon Zested
Sauce:
- 3 Tablespoons Olive Oil
- 2 Cloves Garlic smashed
- 1 - 28 Ounce Can Tomato Puree
- 1/2 Cup Fresh Basil chopped
- 2 Tablespoons Parmesan grated
- 1/2 Teaspoon Kosher Salt
Topping:
- Cherry Tomatoes optional
- 1/2 Cup Parmesan grated
- Fresh Basil chopped
Instructions
- Preheat oven to 425 F.
- Prep zucchini: Use a mandoline to julienne the zucchini into 1/4" strips. Lay slices in a single layer on a clean surface and sprinkle with salt. Set aside for 15 minutes, this will pull liquid to the surface. After 15 minutes, dab zucchini with paper towels, flip, and repeat on the other side.
- Make filling: Meanwhile, combine ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
- Form the raviolis by overlapping zucchini ribbons to form an 8 point star. Place 1 tablespoon of filling in the center of each zucchini. Wrap the edges of the zucchini over the filling.
- Sauce: Heat olive oil in a heavy bottom saucepan. Once shimmering, add the garlic and saute until fragrant, about 2 minutes. Add tomato puree (28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.
- Assembling: Spread 1/2 the sauce along the bottom of a 9x13 casserole dish and gently place the zucchini ravioli on top, seam side down. Option to nestle additional cherry tomatoes into the casserole dish. Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
- Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!
Notes
- Nutritional information is for 1 ravioli if you make 12 using this recipe:
Nutrition
Calories: 169kcal | Total Carbohydrates: 9g | Protein: 9g | Fat: 11g | Sodium: 493mg | Fiber: 2g | Sugar: 5g | Net Carbs: 7g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com