Zucchini Ravioli with Roasted Tomatoes

Why Zucchini Is the New Ravioli

If you’ve ever tried making traditional ravioli from scratch, you know: it’s a project. Using zucchini makes it a breeze! Here’s why I’m never going back.

• So delicious. With this zucchini ravioli, you get the zucchini flavor in addition to the cheese. I think it’s so much tastier than ravioli made with pasta!
• Low carb. Swapping out the pasta shell for slices of zucchini makes this recipe naturally low carb and gluten-free without any pricy pasta substitutes.
• Fresh and summery. Between the zucchini and burst cherry tomato sauce, this recipe just screams summer. It’s a great one to make after a visit to the farmers’ market!

What You’ll Need

Here’s what you’ll need to turn your zucchini into cheesy ravioli. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Zucchini – Make thin, lengthwise slices. A mandoline slicer makes it easy!
• Salt – To draw out the liquid.
• Basil – For a fresh, flavorful, summery finish.

Ravioli Filling:

• Ricotta cheese – You can use cottage cheese for a higher protein option. I recommend pureeing it to blend out the curds and make it smooth.
• Parmesan cheese – Grate it yourself for the best flavor!
• Seasonings – Dried basil, oregano, and parsley, plus garlic powder.

Burst Tomato Sauce:

• Cherry tomatoes – You can choose all red tomatoes or a combination of colors for a prettier sauce.
• Garlic – Anytime I make a tomato sauce, I always add garlic!
• Balsamic vinegar – A good balsamic vinegar adds depth to the sauce, along with a little sweetness.
• Olive oil – I like to use extra-virgin olive oil.
• Salt – Once the ravioli is done, you can also add some flaky sea salt over the top for a little crunch.

How to Make Zucchini Ravioli

It might look intimidating, but it’s SO easy. Here’s what you’ll need to do.

• Prepare. Preheat your oven to 400ºF. Arrange the zucchini on paper towels and sprinkle salt over the top. Let this rest for 15 minutes to draw out the moisture.
• Make the filling. Stir together the ricotta, grated Parmesan, and seasonings.
• Season the tomatoes. In another bowl, stir together the cherry tomatoes, garlic, vinegar, olive oil, and salt. Spread on the bottom of a baking dish.
• Assemble. Start with 1 zucchini noodle. Add another on top to form an X. Now make another X on top of this with 2 more zucchini noodles. The result should look like a star. Spoon the filling on top, then fold the ends of the zucchini noodles together on top. Repeat with the remaining zucchini and filling.
• Bake. Set the ravioli on top of the tomatoes and bake uncovered for 30 minutes.
• Serve. Garnish with fresh basil, then serve.

Tips for Making Ravioli With Zucchini

I have a few more pointers for you!

• Make sure your zucchini is roughly the same size. You want the zucchini noodles to all be about the same width and length for perfect ravioli.
• Pat the zucchini dry. After you’ve salted the zucchini and let it sit for a bit, use paper towels to pat it dry before you start assembling the ravioli. This keeps it from getting soggy.
• Use a slotted spoon for serving. After you take the ravioli dish out of the oven, you may notice that it still seems a little watery. Both zucchini and tomatoes are high in water content, so when they cook they are going to release the water. If you don’t want all the liquid you can pour it off or using a slotted spoon to serve. 

What to Serve With Zucchini Ravioli

I like to keep it simple and serve this recipe with a salad on the side. This Arugula Salad is just perfect, or buy a bag of greens and toss it with one of my Easy Homemade Salad Dressings.

How to Store and Reheat Leftovers

• Refrigerator: Transfer the sauce and zucchini ravioli to an airtight container and refrigerate for up to 3 days. I don’t recommend freezing this recipe.
• To reheat: Warm leftovers in the microwave or a 350ºF oven until heated through.

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