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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 350º. 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. 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

    1. 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

  2. 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

    1. 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

  3. 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

  4. 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

    1. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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