Learn how to make a delicious and healthy alternative to traditional ravioli using Zucchini Noodles AKA Zoodles. Packed with nutritious ingredients and fresh greens, this low carb pasta alternative is perfect for a weeknight dinner that the whole family will enjoy.
Follow along as I demonstrate how to prepare the Zucchini noodles, make the ricotta filling, and assemble the ravioli parcels. Then, watch as the dish is baked to perfection and topped with marinara sauce and grated cheese. With this flavorful and nutritious recipe, your kids will love eating their veggies! Plus its so high in fiber makes for a perfect gut reset recipe.
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This easy cheesy and super delicious Zucchini Ravioli is such a great way to make your kids eat the greens and even enjoy it.
This guilt free pasta recipe will surely going to be your favorite family weeknight dinner.
Delicious and Healthy Zucchini Ravioli Recipe
Are you looking for a tasty and healthy alternative to traditional pasta dishes? Look no further than this delicious Zucchini Ravioli recipe!
Packed with nutritious vegetables and bursting with flavor, this dish is perfect for a weeknight dinner or a family meal.
Here, I will walk you through the steps to create this mouthwatering recipe that will surely be loved by everyone.
Ingredients needed to make Low Carb Zucchini Ravioli
- Zucchini - Use long and slender Zucchini to make the "Pasta Sheets". I love to use Zucchini as a pasta alternative because its low carb, healthy and packed with antioxidants and nutrition.
- Parmesan Cheese - I use reduced fat Parmesan cheese to top over my Zuc
- Cheddar Cheese - I use low fat Cheddar Cheese to top over my Zucchini Ravioli
- Fresh Basil or Parsley - for garnish
FOR THE RICOTTA FILLING
- Ricotta Cheese - I use low fat Ricotta Cheese to make the Ravioli filling
- Eggs - Eggs are essential for the ricotta filling
- Chopped Basil or Parsley - for the freshness
- Garlic Powder - For seasoning
- Shredded Parmesan - for a nice cheesy burst of flavors
- Salt & Pepper - to season
FOR THE LOW CARB MARINARA SAUCE
- Tomatoes
- Onions
- Garlic
- Cayenne Pepper
- Salt and Pepper
- Oregano
- Extra Virgin Olive Oil
See recipe card for quantities. Also watch the video for a quick visual.
How to make Zucchini Ravioli
To start off, you'll need a large zucchini. Begin by trimming off the ends and using a peeler to peel thin ribbons of zucchini. These ribbons will serve as the "noodles" for your ravioli. Cut them into really thin strips and set them aside for later use.
Next, let's prepare the delicious ricotta filling for the ravioli. In a bowl, combine 1 cup of ricotta cheese, 3 tablespoons of chopped parsley, 1 teaspoon of garlic powder, 2 large eggs, salt and pepper to taste. Use a fork to mash the ricotta cheese and mix everything together until well combined. Your ricotta filling is now ready!
No ravioli is complete without a flavorful marinara sauce. In a blender, combine peeled tomatoes, onions, diced garlic, oregano, cayenne pepper, salt, and a drizzle of extra virgin olive oil. Blend everything on high speed until you have a smooth low-carb marinara sauce. Skip this step if you're using store bought marinara
Now, let's get to the fun part - assembling the zucchini ravioli! Take two thin ribbons of zucchini and place a heaping dollop of the ricotta filling in the center.
Top it with another two ribbons of zucchini, creating a cross-section formation. Hold it all together gently and set it aside.
Repeat this process until you have used up all the zucchini ribbons and filling.
Preheat your oven to 350°F (180°C). In a baking dish, spread a layer of the homemade marinara sauce.
Arrange all the zucchini ravioli parcels over the marinara sauce. Sprinkle some freshly chopped parsley, grated low-fat Parmesan cheese, and low-fat cheddar cheese over the top.
Bake in the preheated oven for 5 to 7 minutes until the cheese is melted and slightly golden.
Once the zucchini ravioli is baked to perfection, remove it from the oven and let it cool for a few minutes.
Serve it up and enjoy this healthy, green, and veggie-filled meal!
Your kids will love the taste and won't even realize they're eating their veggies!
Remember that the Zucchini Ravioli might come out a bit watery even after it gets baked. However it will dry up soon.
If its too watery put it on grill mode and cook for 2-3 minutes so that the extra water dries up.
Hint: Remember to pat dry the Zucchini "noodles" using a clean kitchen towel before using them.
How to store leftover Zucchini Ravioli
Refrigerate: Store leftover Zucchini Ravioli in an airtight container in the refrigerator in an airtight container. You can refrigerate leftover Zucchini Ravioli for up to a week.
Freeze: You can store leftover Zucchini Ravioli in the freezer. Remember to double wrap it with plastic wrap and then store in a freezer friendly airtight container. You can freeze this for up to 3 months.
Remember to thaw overnight in the refrigerator and microwave before serving.
Related
Looking for other Healthy Zucchini recipes like this? Try these:
Top Tips to make the Best Zucchini Ravioli
Here are some easy step to make the best Zucchini Ravioli using Zoodles.
- Use a Y Shaped Vegetable peeler to slice the Zucchini into thin noodles
- Pat dry the Zoodles using a kitchen towel to dry it out before using them.
- To make it even healthy you can include spinach in the ricotta filling
- You can add cherry tomatoes over the baking Zucchini Ravioli for bursting tomato sauce.
Zucchini Ravioli
INGREDIENTS
- 2 large Zucchini
- 2 teaspoon Parmesan Cheese reduced fat (to sprinkle on top)
- 1 tablespoon Cheddar Cheese reduced fat (to sprinkle on top)
- 1 tablespoon Fresh Basil or Parsley chopped (to garnish)
FOR THE RICOTTA FILLING
- 1 cup Low Fat Milk Ricotta
- 2 large Eggs
- 1 cup Chopped Basil or Parsley
- 1 tablespoon Garlic powder
- ½ cup Shredded Parmesan Cheese reduced fat
- salt and pepper to season (as per taste)
- 1 cup marinara sauce low fat
INSTRUCTIONS
- To start off, you'll need a large zucchini. Begin by trimming off the ends and using a peeler to peel thin ribbons of zucchini. These ribbons will serve as the "noodles" for your ravioli. Cut them into really thin strips and set them aside for later use.
- Next, let's prepare the delicious ricotta filling for the ravioli. In a bowl, combine 1 cup of ricotta cheese, 3 tablespoons of chopped parsley, 1 teaspoon of garlic powder, 2 large eggs, salt and pepper to taste. Use a fork to mash the ricotta cheese and mix everything together until well combined. Your ricotta filling is now ready!
- No ravioli is complete without a flavorful marinara sauce. In a blender, combine peeled tomatoes, onions, diced garlic, oregano, cayenne pepper, salt, and a drizzle of extra virgin olive oil. Blend everything on high speed until you have a smooth low-carb marinara sauce. Skip this step if you're using store bought marinara
- Now, let's get to the fun part - assembling the zucchini ravioli! Take two thin ribbons of zucchini and place a heaping dollop of the ricotta filling in the center. Top it with another two ribbons of zucchini, creating a cross-section formation. Hold it all together gently and set it aside. Repeat this process until you have used up all the zucchini ribbons and filling.
- Preheat your oven to 350°F (180°C). In a baking dish, spread a layer of the homemade marinara sauce. Arrange all the zucchini ravioli parcels over the marinara sauce. Sprinkle some freshly chopped parsley, grated low-fat Parmesan cheese, and low-fat cheddar cheese over the top. Bake in the preheated oven for 5 to 7 minutes until the cheese is melted and slightly golden.
- Once the zucchini ravioli is baked to perfection, remove it from the oven and let it cool for a few minutes. Serve it up and enjoy this healthy, green, and veggie-filled meal! Your kids will love the taste and won't even realize they're eating their veggies!
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