Zucchini Ravioli with Marinara Sauce Recipe

If you’re looking for a refreshing twist on a classic Italian favorite, this Zucchini Ravioli with Marinara Sauce Recipe is a fantastic choice. Using thinly sliced zucchini to wrap a luscious, cheesy filling brings all the comfort of traditional ravioli without the heaviness of pasta. It’s vibrant, light, yet utterly satisfying—a dish that’s perfect for any night when you want something wholesome, flavorful, and just a little bit special. The homemade marinara sauce ties everything together with its rich, tangy notes, making each bite a harmonious dance of textures and tastes.

Ingredients You’ll Need

Getting ready to make this delightful dish is easier than you think. The ingredients are simple, fresh, and each one plays an important role in building the texture, flavor, and overall appeal of this Zucchini Ravioli with Marinara Sauce Recipe.

• 4 large zucchini: Thin slices act as the ravioli “pasta” but keep the dish light and low-carb.
• 1 cup ricotta cheese: Creamy and mild, it’s the perfect base for the filling.
• 1/2 cup shredded mozzarella cheese: Adds gooey, melty texture that enhances the filling.
• 1/2 cup grated Parmesan cheese: Brings a salty, nutty depth to balance the mild cheeses.
• 1 large egg: Helps bind the filling together for easy handling.
• 2 cloves garlic, minced: Infuses subtle aromatic richness into the cheese mix.
• 1 tablespoon chopped basil: Fresh herb brightness lifts the entire dish.
• 1 tablespoon chopped parsley: Adds a fresh, slightly peppery hint to the filling.
• Salt and pepper, to taste: Essential for enhancing all the flavors.
• 1 cup marinara sauce: The vibrant, tangy tomato sauce that perfectly complements the delicate zucchini and cheese.

How to Make Zucchini Ravioli with Marinara Sauce Recipe

Step 1: Prep and Bake Dish

First, preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray. This ensures your ravioli don’t stick and bake evenly, making cleanup a breeze too.

Step 2: Slice Your Zucchini

Use a vegetable peeler or a mandoline to slice your zucchini lengthwise into thin, flexible strips. These strips will serve as the “ravioli wrappers,” so aim for thin yet sturdy slices that can fold without breaking.

Step 3: Create the Zucchini Base

Lay out three slices slightly overlapping each other on your work surface. This overlapping base creates a solid rectangle, sturdy enough to hold the filling without tearing or leaking.

Step 4: Mix the Cheese Filling

In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, minced garlic, chopped basil, parsley, salt, and pepper. Mix everything until smooth and well blended. This flavorful, creamy filling is the heart of your zucchini ravioli.

Step 5: Add the Filling

Place a spoonful of your cheese mixture in the center of each zucchini base you made. Don’t overdue it—just enough to get that delicious cheesy surprise inside.

Step 6: Fold Your Ravioli

Carefully fold the ends of the zucchini strips over the filling, creating a neat ravioli package. The slightly overlapping zucchini slices provide enough overlap to seal the filling inside.

Step 7: Arrange and Cover with Sauce

Place each ravioli seam-side down into the greased baking dish so they hold their shape while baking. Pour the marinara sauce evenly over the top, allowing the sauce to soak into the zucchini during baking, infusing every bite.

Step 8: Bake Covered

Cover the dish with foil and bake for 20 minutes. This steam-bakes the ravioli, softening the zucchini and melting the cheeses within perfectly.

Step 9: Bake Uncovered to Brown

Remove the foil and bake for another 10 minutes. This step lets the cheese bubble nicely and the marinara thicken slightly, creating a rich, warm dish ready to enjoy.

Step 10: Garnish and Serve

Once out of the oven, sprinkle chopped basil or parsley on top for a fresh pop of color and flavor. Serve your zucchini ravioli hot for the best experience.

How to Serve Zucchini Ravioli with Marinara Sauce Recipe

Garnishes

A handful of fresh basil or parsley leaves adds brightness and a lovely herby aroma that elevates the rustic flavors. A light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can also add an extra layer of indulgence.

Side Dishes

Pair this dish with a crisp green salad tossed in lemon vinaigrette or some garlic roasted asparagus. The freshness and slight acidity of these sides balance the creamy richness of the ravioli, creating a well-rounded meal.

Creative Ways to Present

Consider serving your zucchini ravioli on a long platter with the marinara spooned artistically on top and scattered fresh herbs. For a romantic dinner, plate individual ravioli with a dab of ricotta on each and a sprinkle of Parmesan. It’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover zucchini ravioli should be placed in an airtight container and stored in the refrigerator. They’ll keep well for up to 3 days, making them perfect for quick lunches or a speedy weeknight dinner.

Freezing

If you want to enjoy this recipe later, freeze uncooked or cooked ravioli separately. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container or bag. They’re best used within 1 month for optimal flavor and texture.

Reheating

Reheat refrigerated ravioli in the oven at 350°F (175°C) covered with foil to maintain moisture, or in a microwave on medium power to gently warm without drying. Avoid overheating to keep the zucchini tender and the cheese melty.

FAQs

Can I use other types of cheese in the filling?

Absolutely! While ricotta, mozzarella, and Parmesan create the perfect blend of creaminess and flavor, you can experiment with cheeses like goat cheese or fontina for different textures and tastes.

Is this dish suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free since it uses zucchini instead of traditional pasta. It’s a wonderful option for those avoiding gluten without sacrificing the joy of homemade ravioli.

How thin should I slice the zucchini?

Thin enough to be flexible and foldable without cracking, but thick enough to hold the filling. Using a mandoline or vegetable peeler helps achieve the ideal razor-thin yet sturdy slices.

Can I prepare the ravioli in advance before baking?

You can assemble the ravioli and store them covered in the refrigerator for a few hours before baking. This is great for meal prepping or when entertaining guests and wanting to save time.

What if I don’t have fresh basil or parsley?

Dried herbs can be used in a pinch—just reduce the amount since dried herbs are more concentrated. Alternatively, fresh spinach or oregano can add interesting flavor notes as substitutes.

Final Thoughts

Making this Zucchini Ravioli with Marinara Sauce Recipe is such a joyous experience, combining simple, fresh ingredients to create something special and satisfying. It’s a perfect dish to share with loved ones or to treat yourself to a wholesome, colorful meal. Dive in and enjoy every flavorful bite—you’ll be glad you did!

Print