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 350ยบ. In less than 30 minutes, you’ve got a fun and healthy dinner recipe!

Print

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
Scale

Ingredients

  • 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

Instructions

  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:

JOIN THE THM NEWSLETTER

Join 20,000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!

Powered by ConvertKit
  • Reply
    Tara
    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?

  • 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 ๐Ÿ™‚

  • Reply
    dining
    August 20, 2014 at 2:42 am

    Woah! I’m really loving the template/theme of this website.

    It’s simple, yet effective. A lot of times it’s hard
    to get that “perfect balance” between user friendliness and visual appearance.
    I must say that you’ve done a awesome job with this.
    In addition, the blog loads very quick for me
    on Internet explorer. Outstanding Blog!

  • Reply
    Mollie
    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 ๐Ÿ™‚ 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
    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 ๐Ÿ™‚

  • Reply
    Cassie
    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
    [email protected]
    June 9, 2014 at 2:08 pm

    I’m not sure you’re ahead when you talk about stuffing a large Italian man. ๐Ÿ˜‰

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

1 2 3 4

Leave a Reply