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.
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
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!
PrintSpinach 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
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
- Preheat oven to 350 degrees F.
- Using a peeler, peel zucchini into strips. Discard ones that are too thin.
- In a large pan, add spinach and top with olive oil. Cook on medium-high heat until wilted.
- Add in garlic and saute for one more minute.
- Stir in dried basil.
- Take two piece of zucchini and place one on top of the other to create a “T”.
- Add 1 tablespoon of ricotta to the center of the “T” and top with 1 teaspoon of spinach.
- 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.
- 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).
- Repeat until all zucchini, ricotta and spinach has been used (mine made 20 ravioli).
- Place zucchini in a large oven-proof pan and top with salt and pepper.
- Bake for 20 minutes.
- Remove from oven and top with tomato sauce or sauce of choice.
Like this recipe? Try these other simple dinner recipes:
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48 Comments
Parita @ myinnershakti
June 5, 2014 at 8:39 amI 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!
Alexis @ Hummusapien
June 5, 2014 at 8:39 amOkay 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.
Nikki @ The Road to Less Cake
June 5, 2014 at 8:20 amI 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.
Amy @ Long Drive Journey
June 5, 2014 at 8:09 amI 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!
Kelly @ Kelly Runs for Food
June 5, 2014 at 7:19 amCheap 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!
erin @ The Almond Eater
June 5, 2014 at 7:05 amUgh 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.
Becky @ Olives n Wine
June 5, 2014 at 6:44 amResourceful 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!
Kim @ BusyBod
June 5, 2014 at 6:28 amI 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!
Karen Loves to Run (@karenlovestorun)
June 5, 2014 at 6:08 amI love Italian flavors and I LOVE zuchinni! This looks delish, light and yummy for summer 🙂
Karen @karenlovestorun
Heather @ Run Like a G!
June 5, 2014 at 5:49 amThe recipe sounds interesting! I’m also the fusty person to admit that I’m “cheap” aka resourceful aka frugal!!! 🙂
Lauren
June 5, 2014 at 5:46 amI 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…
Arman @ thebigmansworld
June 5, 2014 at 5:20 amZavida 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.