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Cheesy Zucchini Ravioli with Roasted Tomato Basil Sauce

Treat yourself to this scrumptious and healthy ravioli alternative made from zucchini strips filled with three types of cheese and served over a homemade roasted tomato basil sauce or simple store-bought marinara sauce.
3
50 min
TOTAL TIME
415
CALORIES
$2.27
PER SERVING
Cheesy Zucchini Ravioli with Roasted Tomato Basil Sauce
Ingredients
SAUCE
6 SERVINGS
Garlic
4 cloves garlic
minced
Heirloom Tomatoes
2 whole heirloom tomatoes
sliced
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Balsamic Vinegar
2 tbsp balsamic vinegar
Fresh Basil
1/4 cup fresh basil
roughly chopped
Fresh Thyme
4 sprigs fresh thyme
Crushed Red Pepper Flakes
1 pinch crushed red pepper flakes
Kosher Salt
1/2 tsp kosher salt
Black Pepper
1/4 tsp black pepper
Store Bought Marinara Sauce
1 cup store bought marinara sauce
Cherry Tomatoes
1 cup cherry tomatoes
RAVIOLI
Whole Milk Ricotta Cheese
1 cup whole milk ricotta cheese
Zucchini
3 medium zucchini
Fresh Basil
2 tbsp fresh basil
chopped
Kosher Salt
1/2 tsp kosher salt
Black Pepper
1/4 tsp black pepper
Crumbled Feta Cheese
1/2 cup crumbled feta cheese
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Directions
SAUCE
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 425 degrees F.
2
In a baking dish, layer the heirloom tomato slices, garlic, and cherry tomatoes.
3
Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper flakes, salt, and pepper, and toss lightly to combine.
4
Bake for 15 minutes or until the tomatoes begin to burst.
5
For a simpler alternative, use 1 cup of store-bought marinara sauce.
RAVIOLI
6
Using a mandolin or vegetable peeler, peel the zucchini into 1/4-inch wide strips and lay them flat on a paper towel-lined counter.
7
Sprinkle the zucchini strips with salt.
8
In a medium bowl, combine the ricotta cheese, feta cheese, parmesan cheese, chopped basil, salt, and pepper.
9
Place two zucchini strips in an X shape, layering a new X on top of the first. Spoon 1 tablespoon of cheese filling onto the center of the zucchini.
10
Bring the ends of the zucchini strips together, laying them over the cheese filling to form the ravioli.
11
Repeat with the remaining zucchini strips and cheese filling.
12
Place the assembled ravioli seam side down in the baked tomato sauce or warmed store-bought marinara sauce.
13
Drizzle the ravioli lightly with olive oil and season with salt and pepper.
14
Bake for 15 minutes or until the ravioli is warmed through.
15
Serve with fresh basil and grated parmesan.
Health Info
Macros
18g
CARBS
32g
FAT
18g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
Why does my ravioli break apart while boiling?
How can I prevent my ravioli from turning out soggy?
How can I tell when my ravioli is done boiling?
What's the best sauce to pair with my ravioli?
What fillings can I use in a ravioli dish?
Why does my pasta dough come out too sticky?
Can I make ravioli with ready-made pasta dough?
Can I prepare ravioli in advance?
Can I make vegan or gluten-free ravioli?
What's the best way to store leftover cooked ravioli?