This may be the most decadent a zucchini can be—get ready to love zucchini ravioli as much as I do. It’s one of my favorite pasta alternatives that also happens to be a tasty way to get more veggies on the dinner table.
Zucchini can do it all—try zucchini lasagna, or pesto zucchini pasta.
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The Only Ravioli
For me, anyway, this zucchini ravioli is it. I love ravioli, but me and traditional pasta have parted ways. It makes me feel bad. Every. Time. So I love a zucchini swap—and this ravioli is one of my favorites. I still get excited to make this recipe.
It does take a few steps—and a mandolin—but the results are worth it. The zucchini gets really tender and has a mild flavor, so it makes a great stand-in for pasta. This is a really fun way to make a humble garden vegetable feel extra fancy.
It’s fresh and delicious. So go on, have some more, I always do! – Linds x
Is Zucchini Ravioli Keto? Low Carb? Paleo? Gluten Free?
- Keto + low carb – Sure is! Zucchini is an excellent substitute for pasta when eating keto or low carb.
- Paleo – Nope. Cheese is not paleo, so you’d have to substitute the feta, ricotta, and parmesan for paleo ravioli.
- Gluten free – Yes, using zucchini noodles eliminates the gluten in ravioli.
Ingredient Notes
The sauce and filling for this zucchini ravioli were inspired by Giada’s ravioli alla caprese. Here’s what you should know before diving in:
- The noodles – The best way to make zucchini ravioli noodles is with a mandolin–it’ll slice your zucchini into thin and even pieces, which is extremely important for the best texture. You can use a sharp knife, however it’ll be hard to get consistent noodles. If you aren’t partial to zucchini, feel free to mix in summer squash for a pop of color.
- The filling – We’ll use 3 cheeses in our filling: ricotta, parmesan and feta. Plus some spices and an egg.
- The sauce – This keto spaghetti sauce is super simple and easy. You can also substitute in a jar of your favorite marinara.
What can I put in ravioli instead of ricotta?
Ricotta is my favorite mild cheese for zucchini ravioli. You can also use:
- Cottage cheese, however, it’ll be less creamy.
- Goat cheese, which will have a stronger flavor and a bit more tang.
How to Remove Liquid From Zucchini Noodles
As I’m sure you know, zucchini is 95% (!!) water–we’ll want to remove some of this liquid before we proceed to prevent a watery sauce and filling. You’ll first want to slice your zucchini. Then do one of the following:
- Salt: Sprinkle noodles with salt, allow them to sit for 10 minutes, then dab off liquid using paper towels. Flip and repeat on the other side.
- Broil: Place zucchini slices on a baking sheet and spray with cooking spray. Broil in oven for 3-5 minutes on each side–they should be soft and should have a bit of color.
How to Make Zucchini Ravioli
1. Prep your zucchini and layer slices as shown below.
2. Place a spoonful of filling in the center.
3. Fold the noodles over the filling.
4. Make the sauce by sauteing the garlic in a large pot over medium.
5. Add all other ingredients.
6. Cook until the sauce has thickened to your liking.
7. Pour sauce in a large baking dish.
8. Nestle zucchini ravioli on top + sprinkle with parmesan.
Keto Ravioli Variations
- Add meat. This can be done in the filling or the sauce. Pancetta or prosciutto are both delicious in zucchini ravioli. If adding it to the sauce, you can make a bolognese-type sauce with ground meat for more protein.
- Add more veggies. Add your favorite keto vegetables to the filling–think mushrooms, butternut squash, shallots, etc. You can also get creative with herbs and spices.
- Use a different sauce. Your favorite jar of storebought, pesto, or keto alfredo sauce.
- Different noodles. The only swap that would work well here is summer squash–unfortunately carrot, sweet potato, and butternut squash noodles aren’t soft enough to fold into ravioli.
Serving Recommendations
Serve this keto zucchini ravioli with your Italian food faves like garlic bread or Caesar salad. I always love an additional sprinkle of parmesan and fresh basil leaves on top.
Storing, Freezing + Reheating Tips
Store leftovers in an airtight container in the fridge. Reheat in your microwave and top with freshly sliced basil after reheating. I don’t suggest freezing zucchini ravioli.
Pro Tips
- Slice noodles with a mandolin to ensure they cook evenly.
- Always sweat zucchini noodles. Otherwise, they’ll water down the sauce.
- Place noodles seam side down to prevent them from opening as they bake.
- Save time and use a jar of sugar free spaghetti sauce instead.
More Healthy Pasta Recipes
- Shirataki Noodles
- Spaghetti Squash Casserole
- Keto Ramen
- Keto Beef Stroganoff
- Keto Gnocchi
- Zoodle Salad
- Zucchini Lasagna Roll Ups
Zucchini Ravioli
Print Recipe Pin RecipeIngredients
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 9×13 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!
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Lindsey’s Tips
- Nutritional information is for 1 ravioli if you make 12 using this recipe:
