dinner gluten-free vegetarian

Spinach and Ricotta Stuffed Zucchini Ravioli

June 5, 2014

Spinach and Ricotta Stuffed Zucchini Ravioli – a healthy, veggie swap for traditional pasta! This recipe makes a great low-carb dinner with an extra veggie punch.Spinach and Ricotta Zucchini Ravioli - a healthy, veggie swap for traditional pasta! This recipe makes a great low-carb dinner with an extra veggie punch.

Every ounce of me wanted to call these babies “Zavioli” but for SEO purposes I stuck to Zucchini Ravioli. But let’s make zavioli a thing, ok?

What are Zoodles?

Zoodles are zucchini noodles. While they aren’t a perfect match to fresh pasta, they’re a great alternative for those eating low-carb, avoiding grains or just want more veggies in their life! They can be made with a peeler or a knife but it is exponentially easier if you use a spiralizer. Lucky for you, when I created this recipe I didn’t have a spiralizer yet so all it takes is a peeler, steady hands and 5 minutes of patience.


Ingredients in Stuffed Zucchini Ravioli

  • zucchini
  • baby spinach
  • olive oil
  • garlic clove
  • dried basil
  • ricotta
  • tomato sauce
  • salt and pepper

Spinach and Ricotta Zucchini Ravioli // thehealthymaven.com

How to Make Spinach and Ricotta Stuffed Zucchini Ravioli

Start by making your zoodles! Use a vegetable peeler to peel the zucchini into strips. Pro tip: go slowly and be patient! It’s way better to take your time and have a bunch of perfect zoodles than to rush and have to redo them! In a sauce pan, wilt your spinach and then add the garlic and dried basil. Take two of your zucchini noodles and criss cross them to make a “T”. Add one tablespoon of ricotta to the center of the “T” and one teaspoon of the spinach mixture. Fold and tuck the ends of the zucchini so the cheese and spinach are enclosed. Top with salt and pepper and bake for 20 minutes at 350º. In less than 30 minutes, you’ve got a fun and healthy dinner recipe!


Spinach and Ricotta Stuffed Zucchini Ravioli

Spinach and Ricotta Stuffed Zucchini Ravioli – a healthy, veggie swap for traditional pasta! This recipe makes a great low-carb dinner with an extra veggie punch.

  • Total Time: 30 minutes
  • Yield: serves 4 1x


  • 3 large zucchini
  • 4 cups baby spinach
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1 tsp dried basil
  • 1 container light ricotta (475 grams)
  • 1/2 cup tomato sauce of choice
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Using a peeler, peel zucchini into strips. Discard ones that are too thin.
  3. In a large pan, add spinach and top with olive oil. Cook on medium-high heat until wilted.
  4. Add in garlic and saute for one more minute.
  5. Stir in dried basil.
  6. Take two piece of zucchini and place one on top of the other to create a “T”.
  7. Add 1 tablespoon of ricotta to the center of the “T” and top with 1 teaspoon of spinach.
  8. Take one side of the bottom strip and fold over center. Take the other side of the bottom strip and fold over the other piece covering the center.
  9. Take one side of the top piece and fold over the center (tucking in if possible) and then fold the other side of the top piece and fold it over the other side covering the center (tucking in if possible).
  10. Repeat until all zucchini, ricotta and spinach has been used (mine made 20 ravioli).
  11. Place zucchini in a large oven-proof pan and top with salt and pepper.
  12. Bake for 20 minutes.
  13. Remove from oven and top with tomato sauce or sauce of choice.

Spinach and Ricotta Zucchini Ravioli - a healthy, veggie swap for traditional pasta! This recipe makes a great low-carb dinner with an extra veggie punch.

Like this recipe? Try these other simple dinner recipes:


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  • Reply
    Arman @ thebigmansworld
    June 5, 2014 at 5:20 am

    Zavida you are epic. This recipe is #7 on the list of things you’re making me in T dot hello or whatever the eff it was.

    I don’t own a spiralizer but I eat pasta. and spaghetti. And Asian noodles. Am I a bad person for eating those? Please don’t shun me.

  • Reply
    June 5, 2014 at 5:46 am

    I love Italian flavours, this looks buff! I haven’t had ricotta for a long time either… The J man and I are saving for something pretty big at the moment so we have become a bit cheap… too cheap to buy a spiralizer unfortunately…

  • Reply
    Heather @ Run Like a G!
    June 5, 2014 at 5:49 am

    The recipe sounds interesting! I’m also the fusty person to admit that I’m “cheap” aka resourceful aka frugal!!! 🙂

  • Reply
    Karen Loves to Run (@karenlovestorun)
    June 5, 2014 at 6:08 am

    I love Italian flavors and I LOVE zuchinni! This looks delish, light and yummy for summer 🙂
    Karen @karenlovestorun

  • Reply
    Kim @ BusyBod
    June 5, 2014 at 6:28 am

    I am seriously dying over your whole paragraph on the lies of zoodles with a knife, being the only kid without a spiralizer, and the Gap sweatshirt reference. Seriously, my life then and now! I’m definitely also cheap and resourceful. John is even cheaper than I am so between the two of us we find “resourceful” solutions to lots of problems. It’s like an adventure!

  • Reply
    Becky @ Olives n Wine
    June 5, 2014 at 6:44 am

    Resourceful yes, cheap no. Girlfriend loves her lulu 😉 There are certain things I won’t spend money on and they include a spiralizer… Although that’s mainly because my kitchen is too small for another gadget!

  • Reply
    erin @ The Almond Eater
    June 5, 2014 at 7:05 am

    Ugh I want these for breakfast right now. I think it’s the ricotta. I’m also too cheap to buy a spiralizer but it’s on my never ending list of kitchen things I NEED one day.

  • Reply
    Kelly @ Kelly Runs for Food
    June 5, 2014 at 7:19 am

    Cheap and resourceful- my kinda person! I love zucchini and I’ve been coveting spiralizers for a while now. I love this recipe, though, it looks awesome!

  • Reply
    Amy @ Long Drive Journey
    June 5, 2014 at 8:09 am

    I don’t have a spiralizer either but it’s because I’m still wary of veggies pretending to be pasta.that’s like the time I made cauliflower that was supposed to taste like mashed potatoes. Spoiler alert: it tasted like cauliflower. That being said, this dish is definitely something I can and will be getting behind. So back that thang up!

  • Reply
    Nikki @ The Road to Less Cake
    June 5, 2014 at 8:20 am

    I think you should have called them Zavioli – you coined a new food and word!

    Spinach and riccotta is such a classic but delicious combo. It works every time.

    I’m like you, if I can do something on the cheapy I will…I have bought a spirializer though…but it wasn’t expensive.

  • Reply
    Alexis @ Hummusapien
    June 5, 2014 at 8:39 am

    Okay I knew it wasn’t just me…zucchini noodles are freaking everywhere!!! I want a spiralizer SOOOO bad. They’re only like $34 but lezbehonest, I don’t have room for any more appliances in my itty bitty kitchen. It’s these zoodles from here on out! Love ’em.

  • Reply
    Parita @ myinnershakti
    June 5, 2014 at 8:39 am

    I was waiting for this recipe! I think I’m going to make it one of these days when Vishnu’s stuck at the hospital. Haha!

  • Reply
    June 5, 2014 at 9:23 am

    Yum – these look tasty and fairly simple:) I might add some chicken because my boys like meat!!! Actually, so do I!

  • Reply
    Jaclyn @ BumpSweat
    June 5, 2014 at 9:40 am

    I’m definitely frugal! I hate spending money. This recipe looks so tasty; if only I weren’t allergic to zucchini. Do you think thinly-sliced eggplant would work instead of the zucchini?

  • Reply
    Holly @ EatGreatBEGreat
    June 5, 2014 at 10:01 am

    What a fabulous idea! These sound amazing!!!

  • Reply
    Ang @ Nutty for Life
    June 5, 2014 at 11:18 am

    I’ve been waiting for this!! I was wondering what method you’d used to cook the zukes. Now I know! Yippeeeee xo

  • Reply
    Marisa @ Uproot from Oregon
    June 5, 2014 at 11:22 am

    I love this recipe! I have stuffed zucchini lasagna roll ups sort of similarly before, but I like this lasagna twist that’s folded since I am also too cheap to buy a spiralizer. Let’s treat ourselves to one though- at least my birthday is coming in July!

  • Reply
    Jen @ Chase the Red Grape
    June 5, 2014 at 11:24 am

    Urgh I feel like I am missing out without a spiralizer! however that was until now – these look so tasty! might try making a meat one….!

  • Reply
    Hillary | Nutrition Nut on the Run
    June 5, 2014 at 11:41 am

    I can’t imagine those are easy to eat… but they sure a beautiful & I imagine taste great!

  • Reply
    Alex @ Kenzie Life
    June 5, 2014 at 11:53 am

    OMG OMG these look amazing!

  • Reply
    Pip {Cherries & Chisme}
    June 5, 2014 at 11:55 am

    These look awesome! I too have been dreaming of a spiralizer (after my many attempts to make courgette/zucchini tagliatelle…) but I think I want a waffle maker more! One month till my birthday 😀 a girl can dream!

  • Reply
    June 5, 2014 at 12:35 pm

    I do not own a spiralizer and I made the zucchini noodles once with my grater (they were obviously short noodles). It worked ok but a spiralizer would definitely be better! These look delicious! Pinning!

  • Reply
    Gwen @simplyhealthyfamily
    June 5, 2014 at 1:12 pm

    Allright, that’s it I need a spiralizer ASAP! These look amazing, love zuk’s and ricotta!

  • Reply
    Polly @ Tasty Food Project
    June 5, 2014 at 1:53 pm

    I don’t own a spiralizer but I know it’s popular among food bloggers. That GAP reference is hilarious!! I remember those days!

    This zucchini ravioli looks so good! The filling looks delicious! I love how it’s so simple to make!

  • Reply
    Amy @ Elephant Eats
    June 5, 2014 at 3:43 pm

    While I agree that zucchini really can never be a pasta substitution, I think that these look pretty tasty in their own right! And I think you’re smart not to spend money on a spiralizer…how much use could you possibly get out of that thing before you’re sick of spiral veggies.

  • Reply
    Miss Polkadot
    June 5, 2014 at 6:15 pm

    Laady, you’ve outdone yourself – if that’s even possible. Good idea here especially because I’ve been buying tonnes of zucchini and will likely tire of using them in stews and stir-fries only sometime soon.
    Resourceful? Yes, that’d be me. My family might go with stingy there but nobody’s listening to them in that point. On that note: no, I don’t own a spiralizer though have already decided I’ll let my mum know to give Santa a hint this year. But you don’t absolutely need one: I got the cheapest julienne peeler I could find and it works a charm plus doesn’t take ages. Because I’d have no patience for that.

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    June 5, 2014 at 7:42 pm

    I got a spiralizer for Christmas, made “zoodles” once, and I spent the next 2 days with a stomach ache, I kid you not haha. Although perhaps it’s the fact that I served the zucchini noodles with a lentil pasta sauce… talk about fibre overload. Next time I’ll definitely stick to meat or cheese as my protein to minimize the fibre. So basically this recipe looks perfect. Can’t wait to try it!

  • Reply
    June 5, 2014 at 8:25 pm

    Oh my… I WANT THIS RIGHT NOW!!!!

  • Reply
    Alison @ Daily Moves and Grooves
    June 5, 2014 at 8:34 pm

    How fancy! Spiralizers do seem overrated and mono-functional.
    My family is usually pretty resourceful. When we try to buy expensive things like a bread maker or snow cone machine, they just end up in the basement.

  • Reply
    Megan @ The Skinny-Life
    June 5, 2014 at 8:38 pm

    These are gorgeous like zucchini sushi!

    • Reply
      Davida Kugelmass
      June 7, 2014 at 10:27 am

      Zucchini sushi!! Zushi! I think you just coined a new name 😉

  • Reply
    June 6, 2014 at 8:24 am

    I don’t have a spiralizer either!! And sometimes I feel like it is ruining my life. But you’ve given me a new sense of hope with these zaviolis!!

  • Reply
    Mary Frances
    June 6, 2014 at 12:16 pm

    Zavioli – I love it. Oh the things we do for SEO. *sigh*
    I do not have a spiralizer. My parent’s eyes might roll back in their head if we got another kitchen gadget lol! But I’ve always loved the idea of veggie noodles. Totally giving this idea a try! You are definitely resourceful (and not at all thrifty or cheap because I’ve totally gotten that before 😉 )

  • Reply
    Nicole @ Foodie Loves Fitness
    June 6, 2014 at 2:47 pm

    Well, this recipe is right up my alley! Zucchini is one of my favorite veggies. I just made zucchini cakes a few nights ago actually, and zucchini ravioli sounds fab! I don’t have a spiralizer either but totally want one. Have a great weekend, Davida!

  • Reply
    June 9, 2014 at 9:31 am

    I’m a huge HUGE fan of spaghetti squash, and i’ve wanted to try zucchini noodles. I’m happy I don’t need the fancy schmancy spiralizer for this recipe! I saw this recipe on your FB page on Friday, fell in love. I just love how you rolled them up, and tucked the cheese in the middle. So fresh, and guilt free which is perfect for that spaghetti fix in the summer. Thanks Miss Davida 😀

  • Reply
    Tara | Treble in the Kitchen
    June 9, 2014 at 12:35 pm

    yum yum yum! I tried doing something like this once and it totally did NOT turn out…ha! Guess I’ll have to try again. Also, what brand of tomato sauce did you use?! I have the hardest time finding sugar free. 🙂

    • Reply
      Davida Kugelmass
      June 9, 2014 at 10:01 pm

      Hi Kristen! Thanks for sharing. Yes, I read that post a couple of years ago and actually bought a julienner peeler but it still took quite a long time and when you get down to the end it can be hard to continue peeling. I also lack patience so that’s probably the main problem 😉

  • Reply
    June 9, 2014 at 2:08 pm

    I’m not sure you’re ahead when you talk about stuffing a large Italian man. 😉

    I’m with you when it comes to being cheap. Sometimes my best dished come about because of leftovers and odds and ends.

  • Reply
    June 9, 2014 at 2:47 pm

    These look twenty kinds of amazing. I just have to tell myself to be patient enough to peel a zucchini. Sadly I threw three away today. I feel so bad wasting them. They could have been raviolis!!!

  • Reply
    Laura Markowitz
    June 27, 2014 at 5:40 pm

    Davida, My spiralizer just arrived today and have spiralized anything in my fridge that I could fit on it! Carrots, cucumbers,turnips. What a great gadget.

    • Reply
      Davida Kugelmass
      June 27, 2014 at 5:44 pm

      Funny story Laura! I got a GREAT deal on a paderno spiralizer ($6…crazy right?!) but I had to ship it to the States otherwise I would have had to pay more than the original price of the spiralizer to ship it to Canada. But once I got it from my bf’s parent’s house (he’s from Minnesota) it wouldn’t fit in my bag AND I wasn’t sure if I could get it through security! So now I have to pay to get it shipped home. I guess I must have had it coming LOL. Glad you’re enjoying yours 🙂

  • Reply
    July 8, 2014 at 10:07 am

    Made these a free weeks ago and they were delish! I actually have a Spirooli and it doesn’t make slices, so I used my mandolin (cheese slicer) and that worked great.
    I will say that your picture is a little misleading as it appears to have been taken before they were actually cooked. After baking the cheese was all melty and running out of the corners of the zucchini ravioli pockets. Quite messy, but still tasty!

    • Reply
      Davida Kugelmass
      July 21, 2014 at 5:13 pm

      Hi Mollie! Glad you liked them. Only the picture with the open zucchini ravioli was shot uncooked. The rest were all cooked 🙂 There was some liquid at the bottom of the pan but I didn’t find any of the cheese melted out. It’s always great to hear feedback though. Thank you for letting me know!

  • Reply
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  • Reply
    Caroline m
    September 22, 2015 at 1:12 am

    So I actually bought a mandolin after I found this recipe ! For a picky eater who cannot cook .. I love this dish! Not difficult and amazing!

    • Reply
      Davida Kugelmass
      September 22, 2015 at 8:34 am

      That is so awesome! So glad to hear you enjoyed 🙂

  • Reply
    November 23, 2017 at 7:20 am

    I am going to make these for Thanksgiving and was wondering if I could make them in the morning, refrigerate covered, and then pop in the oven later. I can, right?

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