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Zucchini Ravioli

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it’s a satisfying & tasty vegetarian dish!

Zucchini ravioli is an easy to make Keto friendly family meal. Fiilled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Zucchini make for a great low carb pasta alternative, and as you will see with this recipe it can go beyond spaghetti!

Try something new with this delicious vegetarian zucchini ravioli. Packed with a creamy three cheese spinach filling, this keto friendly pasta alternative is a weeknight family meal that’s both satisfying and delicious.

You won’t miss the pasta!

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!
Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Do You Need Special Equipment to Make Zucchini Ravioli?

Nope! All you need is a vegetable peeler. You could also use a sharp knife if you have super knife skills.

If you have a mandolin slicer, you can get even more evenly cut slices. Alternatively, if you happen to have a KitchenAid Stand Mixer, the KitchenAid Sheet Peeler is amazing for this purpose.

You will also want an immersion blender or food processor to the filling smooth and creamy.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Do I need to Salt the Zucchini ahead of time?

If you have particularly big and juicy fresh zucchini from your garden you may want to salt your zucchini ahead of time. I find that grocery store zucchini is usually dry enough to get away without salting.

To salt the zucchini, after slicing, lay our zucchini on a baking sheet lined with waxed or parchment paper. Then generously salt your zucchini and allow to sit for 10 minutes.

After 10 minutes rinse your zucchini and pat dry with a clean towel.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Can I Make Zucchini Ravioli Ahead Of Time?

Yes! Zucchini Ravioli is great for meal prepping. You can prepare the dish 1-2 days ahead of baking and serving. Store in the refrigerator with your baking dish tightly covered in plastic wrap or foil to preserve freshness.

When ready to serve, bake according to directions.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

How to Freeze Zucchini Ravioli

You can freeze zucchini ravioli before baking it, just prepare the bundles and place them in an airtight freezer bag.

Allow the bundles to thaw in the refrigerator overnight and bake according to recipe instructions.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

How to Store leftover Zucchini Ravioli

Refrigerate leftover zucchini ravioli in an airtight container for up to 4 days. The best way to reheat the zucchini ravioli is in a baking dish in the oven at 350 degrees F.

Avoid freezing leftovers, this will get soggy and not great.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Ravioli Filling Variations

You may want to play with the filling and add even more delicious ingredients to this fresh dish. Try out these ideas!

  • Mushrooms – Sautee abut 1 cup of sliced mushrooms along with the garlic until golden then proceed with the recipe.
  • Meat – You can add protein to the dish, and still keep it healthy by adding in about 1 cup cooked turkey sausage to the filling.
  • Pesto – Add a generous dollop of pesto to the filling and some diced sundried tomatoes.
  • Olives – If you using Feta instead of Ricotta try slicing some black olives and adding it to the filling.
How to slice zucchini for ravioli

How to Fold Zucchini into Ravioli

When cutting zucchini for ravioli, you want long, thin strips that resemble pasta noodles. To achieve this, start by trimming off the ends of the zucchini.

Next, slice the zucchini into thin slices using a potato peeler. The strips should be wide and thin enough to fold up easily without breaking.

To shape the ravioli, start by laying out three slices of zucchini, one over the other, making a kind of star. If one strip is too thin, simply put one extra over it.

Add the cheese mixture in the middle of the star; one full spoon will be enough. Then fold up the strips, one at a time. Voila! Ravioli.

Ingredients for Zucchini Ravioli

About the Ingredients for the Zucchini Ravioli

Zucchini – You will need 4 fresh Medium zucchinis sliced thin.

Ricotta cheese – Use either Goat’s milk ricotta or well-drained whole cows milk ricotta. You can do a swap with feta cheese or cottage cheese if desired.

Spinach – Fresh baby spinach is best here but regular spinach will do too. You can also use thawed out frozen spinach, but be careful to wring out any extra water.

Cheese – Mozzarella is what I used, but you can also use Fontina, Provolone. or any other mild flavoured cheese.

Tomato sauce – Use your favourite tomato sauce (spaghetti sauce) or swap in pasaatta and double the seasonings.

Oil – Extra virgin olive oil.

Seasonings – Oregano, basil, salt and pepper are what I used, you could also swap for italian seasoning if that is what you have on hand.

Optional – You can mix one egg into the cheese and spinach mixture once cooled, depending on how strict a vegetarian you are. It helps to make the filling more creamy.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

Looking for more Zucchini Recipes?

If you are looking for more tasty ways to use up some zucchini, check out some of my other favourite Zucchini recipes:

The BEST Chocolate Chip Zucchini Bread Recipe ever! Super moist, soft, and loaded with chocolate chips; it’s a tasty way to use up zucchini. (Or check out this Keto Zucchini Bread if you need to go low carb!)

These homemade chocolate zucchini muffins are as delicious as they are healthy and oh, so easy to make.

These vegan baked zucchini crisps are perfect hot from the oven; crisp on the outside and juicy in the middle.

Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

How to Make Zucchini Ravioli

Yields: 4 Servings | Prep Time: 25 mins | Cook Time: 20 Mins

Ingredients:

4 medium Zucchinis
15 oz (500g) ricotta cheese
4 cups fresh baby spinach
1 cup mozzarella cheese for the filling and 1 cup for the top
1/4 Cup Grated Parmesan Cheese
1½ cup tomato sauce
3 garlic cloves
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
¼  tsp salt
½ tsp ground pepper

Directions:

Slicing zucchini strips

Slice the zucchini into thin slices with either a mandoline or a potato peeler. You should get around 20 strips from each zucchini.

Strip of zucchini

The strips should be thin enough to fold up without breaking.

Roasting garlic in a pan

Place two garlic cloves minced in a skillet over medium heat with one tablespoon of olive oil. Cook until fragrant.

Sauteeing spinach

Add spinach to the skillet and stir for 2 minutes, or until wilted.

Cheese and spinach in a pan

Remove the skillet from the stove and add your ricotta or feta cheese, salt and ground pepper. Stir to combine then allow to cool for 10 minutes.

Spinach and cheese filling

Place your spinach mixture in a medium bowl, stir in mozzarella and parmesan cheese then process it with a hand blender. Using a food processor would work too.

At this point, you can start preheating the oven to 400F.

Blending the tomatoe sauce

To make the sauce, place the tomato sauce, one garlic clove and dried oregano in a blender and pulse until smooth.

tomato sauce in the bottom of the baking dish

Place the sauce in the base of the baking tray you’ll be using. The baking tray should be around 8’’ x 8’’.

Zucchini strips with a dollop of cheese filling.

To shape the ravioli, extend three slices of zucchini, one over the other, making a kind of star. If one strip is too thin, simply put one extra over it.

Starting to fold up the zucchini around the filling.

Add the cheese mixture in the middle of the star; one full spoon will be enough. Then fold up the strips, one at a time, until the ravioli is close.

Zucchini bundles in the tomato sauce.

Lay the raviolis over the tomato sauce.

Shredded cheese covering the zucchini bundles

Top them with mozzarella cheese.

Bake them for 15-20 minutes or until mozzarella is melted and the zucchinis are soft.

Zucchini Ravioli
Yield: 4 Servings

Zucchini Ravioli

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Zucchini ravioli is an easy to make Keto friendly family meal. Fiilled with cheese and spinach, it’s a satisfying & tasty vegetarian dish!

Ingredients

  • 4 medium Zucchinis
  • 15 oz (500g) ricotta cheese
  • 4 cups fresh baby spinach
  • 1 cup mozzarella cheese for the filling and 1 cup for the top
  • 1/4 Cup Grated Parmesan Cheese
  • 1½ cup tomato sauce
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp salt
  • ½ tsp ground pepper

Instructions

Slice the zucchini into thin slices with either a mandoline or a potato peeler. You should get around 20 strips from each zucchini. The strips should be thin enough to fold up without breaking.

Place two garlic cloves minced in a skillet over medium heat with one tablespoon of olive oil. Cook until fragrant.

Add spinach to the skillet and stir for 2 minutes, or until wilted.

Remove the skillet from the stove and add your ricotta or feta cheese, salt and ground pepper. Stir to combine then allow to cool for 10 minutes.

Place your spinach mixture in a medium bowl, stir in mozzarella and parmesan cheese then process it with a hand blender. Using a food processor would work too.

At this point, you can start preheating the oven to 400F.

To make the sauce, place the tomato sauce, one garlic clove and dried oregano in a blender and pulse until smooth.

Place the sauce in the base of the baking tray you’ll be using. The baking tray should be around 8’’ x 8’’.

To shape the ravioli, extend three slices of zucchini, one over the other, making a kind of star. If one strip is too thin, simply put one extra over it.

Add the cheese mixture in the middle of the star; one full spoon will be enough. Then fold up the strips, one at a time, until the ravioli is close.

Lay the raviolis over the tomato sauce.

Top them with mozzarella cheese.





Bake them for 15-20 minutes or until mozzarella is melted and the zucchinis are soft.

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Nutrition Information:

Yield:

4

Serving Size:

6 Raviolis

Amount Per Serving: Calories: 661Total Fat: 51gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 131mgSodium: 1586mgCarbohydrates: 18gFiber: 5gSugar: 8gProtein: 37g

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Zucchini ravioli is an easy to make Keto friendly family meal. Filled with cheese and spinach, it's a satisfying & tasty vegetarian dish!

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