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

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Spinach and Ricotta Stuffed Zucchini Ravioli

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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

Scale
  • 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:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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48 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. Resourceful yes, cheap no. Girlfriend loves her lulu πŸ˜‰ 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!

  6. 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!

  7. I love Italian flavors and I LOVE zuchinni! This looks delish, light and yummy for summer πŸ™‚
    Karen @karenlovestorun

  8. The recipe sounds interesting! I’m also the fusty person to admit that I’m “cheap” aka resourceful aka frugal!!! πŸ™‚

  9. 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…

  10. 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.