This page contains some affiliate links. Please review my disclosure policy.
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:
These are gorgeous like zucchini sushi!
Zucchini sushi!! Zushi! I think you just coined a new name 😉
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.
Oh my… I WANT THIS RIGHT NOW!!!!
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!
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.
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.
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!
Allright, that’s it I need a spiralizer ASAP! These look amazing, love zuk’s and ricotta!
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!
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!