Zucchini Ravioli
I love zucchini, especially when it’s local and in season, like summertime. I am proud to say this dish has three varieties of tomatoes we grew ourselves this year. Yes, one is green so don’t be tricked by the ripeness. There was a time when the only “pasta” I ate was made from zucchini. It is so versatile and although this is a lower carb, “healthier” take on ravioli, it does not skimp on flavor! This is a great dish to serve a crowd.
Tips:
Make sure you slice the zucchini very thin so that you can fold it over your cheese filling. Using a longer zucchini will be easier too.
Feta and goat cheese are great options in this ravioli since a little goes a long way with flavor, but if you want to stick with a more traditional Italian ravioli you can substitute mozzarella.
Zucchini Ravioli
Serves 4-6
PREP 15 minutes
COOK 30 minutes
INGREDIENTS
2 large tomatoes
1 cup cherry or grape tomatoes
3 cloves garlic, grated
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Large handful fresh basil, leaves only, roughly chopped
1/2 teaspoon thyme
Crushed red pepper flakes, to taste
Kosher salt and pepper
3 zucchini
1 cup whole milk ricotta cheese
1/2 cup goat cheese or feta
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil
INSTRUCTIONS
Preheat the oven to 425 degrees F.
In a medium sized baking dish, add the tomato slices, garlic, and cherry tomatoes. 2 tablespoons of olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine then lay the tomatoes slices on the bottom of the dish and arrange the rest of the mixture around them. Bake until the tomatoes begin to burst, about 15-18 minutes.
While that cooks start to make the ravioli. If you have a mandolin, use that to slice the zucchini into long strips, about 1/8”-1/4” thick. You can also use a knife or even a veggie peeler. You want them thin, but not falling apart. Lay them on a paper towel, sprinkle some salt and allow them to release some water.
In a bowl, combine the cheeses, basil, and a pinch of salt and pepper.
Grab 2 zucchini "noodles" and layer them to make an X. Place about a tablespoon of cheese in the center. Starting with the bottom noodle, fold the zucchini over the cheese, then follow with the other noodle to make a little package. If your zucchini is really thin, you can add another noodle to the bundle to make it more secure. Continue with the remaining zucchini.
When the tomatoes are done, place each zucchini ravioli on top of the tomatoes, seam side down. Drizzle some more olive oil on the ravioli and season with a little salt and pepper.
Bake for another 15 minutes until the zucchini softens and the cheese is heated through.
To serve, grate some more parmesan on top and maybe a little torn basil.