Zucchini Ravioli with Marinara Sauce Recipe

If you have been searching for a fresh and delightful twist on classic Italian comfort food, the Zucchini Ravioli with Marinara Sauce Recipe is an absolute must-try. This dish features tender zucchini slices filled with a luscious blend of ricotta, mozzarella, and Parmesan cheeses, all baked to perfection beneath a rich and tangy marinara sauce. It’s not only a colorful and enticing meal but also a wonderful way to enjoy a lighter, vegetable-packed take on traditional ravioli that will impress family and friends alike.

Ingredients You’ll Need

Getting started with this recipe is a breeze because the ingredients are simple yet carefully chosen to create a perfect harmony of flavor, texture, and freshness. Each component brings something special — the cheeses provide creamy richness, the zucchini offers a light, tender base, and the herbs add fragrant brightness.

• 4 large zucchini: Choose firm zucchini that can be sliced thinly to hold the filling well without breaking.
• 1 cup ricotta cheese: This smooth cheese adds a creamy richness that melts perfectly inside the ravioli.
• 1/2 cup shredded mozzarella cheese: Mozzarella brings excellent meltability and a mild, milky flavor.
• 1/2 cup grated Parmesan cheese: Parmesan adds a sharp, savory kick that balances the creaminess.
• 1 large egg: Acts as the binder to keep the cheese filling together and add smooth texture.
• 2 cloves garlic, minced: Garlic infuses the filling with aromatic warmth and depth.
• 1 tablespoon chopped basil: Fresh basil imparts bright herbal notes and a pop of color.
• 1 tablespoon chopped parsley: Parsley enhances freshness and subtle earthiness.
• Salt and pepper, to taste: Essential for seasoning that elevates every ingredient.
• 1 cup marinara sauce: Choose a quality marinara rich in tomato flavor for dripping, tangy goodness.

How to Make Zucchini Ravioli with Marinara Sauce Recipe

Step 1: Prepare Your Oven and Baking Dish

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish with cooking spray to prevent your zucchini ravioli from sticking during the baking process.

Step 2: Slice the Zucchini

Using a vegetable peeler or a mandoline slicer, carefully slice each zucchini lengthwise into thin, even strips. These strips will serve as the “pasta” for your ravioli, so aim for delicate, flexible slices that can hold the filling without cracking.

Step 3: Create a Base With Zucchini Strips

Lay out three zucchini strips slightly overlapping them on your workspace. This layering technique ensures your ravioli base is sturdy enough to enclose the filling securely.

Step 4: Mix the Cheese Filling

In a medium-sized bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, and a pinch of salt and pepper. Mix everything gently but thoroughly until the cheeses are fully blended with the herbs and egg to create a creamy, flavorful filling.

Step 5: Add the Filling to the Zucchini Base

Take a spoonful of the cheese mixture and place it right in the center of your layered zucchini strips. The amount should be generous enough to give you a hearty filling bite but not so much that it spills over when folded.

Step 6: Fold the Zucchini to Form Ravioli

Gently fold the ends of the zucchini strips over the cheese filling to envelope it completely, creating a neat, package-like ravioli. This folding keeps the filling intact during cooking and results in a beautifully shaped bite.

Step 7: Arrange Ravioli in the Baking Dish

Place each zucchini ravioli seam-side down in the greased baking dish. This positioning helps them stay closed and maintain their shape throughout baking.

Step 8: Pour Marinara Sauce Over the Ravioli

Generously spoon the marinara sauce over the arranged zucchini ravioli, coating them evenly. The sauce adds moisture, vibrant color, and that classic Italian tang that blends perfectly with the mild cheese filling.

Step 9: Bake Covered

Cover the baking dish tightly with foil to trap steam, then bake for 20 minutes. This step allows the zucchini to soften and the filling to start melting beautifully.

Step 10: Finish Baking Uncovered

Remove the foil and return the dish to the oven for another 10 minutes. This uncovered bake time lets the cheese become bubbly and slightly golden, while the zucchini reaches a tender, melt-in-your-mouth texture.

Step 11: Garnish and Serve Hot

Before serving, sprinkle with extra fresh basil or parsley if you like, adding a fresh burst of color and flavor. Serve your zucchini ravioli with marinara sauce hot for the best comforting experience.

How to Serve Zucchini Ravioli with Marinara Sauce Recipe

Garnishes

Fresh herbs like basil or parsley not only brighten the presentation visually but also lift the flavor with their aromatic, garden-fresh notes. A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan can also add a luscious finishing touch.

Side Dishes

This zucchini ravioli pairs beautifully with a crisp mixed green salad dressed in lemon vinaigrette for some refreshing contrast. Garlic bread or crusty Italian bread can also be wonderful companions, perfect for soaking up the extra marinara sauce.

Creative Ways to Present

For a unique twist, try arranging your zucchini ravioli on a rustic wooden board, scattered with edible flowers and fresh herb sprigs. Alternatively, serve them individually plated with a quenelle of ricotta or dollop of pesto on the side, turning this humble dish into a show-stopping appetizer or light entrée.

Make Ahead and Storage

Storing Leftovers

If you have any zucchini ravioli with marinara sauce left, store them in an airtight container in the refrigerator. They will keep well for up to three days, maintaining their fresh flavors and tender textures.

Freezing

This recipe freezes nicely if you want to prepare in advance. Arrange the baked ravioli on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe container or bag. Use within one month for best taste and texture.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm the ravioli gently in an oven at 350 degrees Fahrenheit until heated through. Avoid microwaving to preserve the delicate texture and prevent the zucchini from becoming soggy.

FAQs

Can I use a different type of cheese in the filling?

Absolutely! While ricotta, mozzarella, and Parmesan create a classic blend, you can experiment with cheeses like goat cheese or fontina for different flavor profiles. Just keep the texture creamy to maintain the filling’s consistency.

Is it necessary to bake the ravioli or can I cook them on the stovetop?

Baking helps the zucchini soften evenly while the cheeses meld and the sauce thickens perfectly. Cooking on the stovetop is possible but can make the zucchini strips more fragile and messy to handle.

Can this recipe be made vegan or dairy-free?

You can swap traditional cheeses for plant-based alternatives and use flax egg in place of the egg. Make sure to select a vegan marinara sauce as well. The texture will differ slightly, but it’s a great way to enjoy the recipe with dietary restrictions.

How thin should the zucchini slices be for best results?

The zucchini should be sliced as thinly as possible without tearing, about 1/16-inch thick. Thin slices are easier to fold and create a delicate ravioli that cooks evenly inside the sauce.

What marinara sauce works best for this recipe?

A simple, well-seasoned marinara made from ripe tomatoes, garlic, olive oil, and herbs works beautifully. Homemade or high-quality store-bought will both deliver great flavor, just avoid sauces that are overly watery or heavily spiced.

Final Thoughts

This Zucchini Ravioli with Marinara Sauce Recipe is a true celebration of fresh ingredients and simple techniques coming together to create an impressive and delicious dish. Whether you’re looking to wow a dinner guest or treat yourself to something special, this recipe offers a light yet comforting take on ravioli that’s brimming with flavor. I can’t recommend it enough—grab some zucchini and get baking, you won’t be disappointed!

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