Description
This Zucchini Ravioli is a mouthwatering dish filled with ricotta and Italian cheeses, layered with homemade meat sauce. Perfect for a quick and healthy dinner that everyone will love!
Ingredients
Scale
- 2 and ¾ cups homemade meat sauce, divided
- 3 medium size zucchini
- 15 ounces ricotta cheese
- 8 ounces italian blend shredded cheese, divided
- 3 tablespoons grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 375ºF (191ºC). Line a baking pan with 1 and ½ cups of sauce and set aside.
- Using a mandolin or vegetable slicer, slice zucchini lengthwise to ¼" thickness. Aim for at least 32 slices and lay them on a paper towel, sprinkling with salt.
- In a medium bowl, combine ricotta, 4 ounces of shredded cheese, grated Parmesan, italian seasoning, garlic powder, and salt. Mix well and then add the beaten egg, incorporating everything.
- Blot zucchini slices dry. Arrange 4 slices into a lowercase 't', overlapping slightly. Place 2 heaping tablespoons of filling in the center and fold the zucchini slices to form pockets. Place seam side down in the baking pan.
- Top each ravioli with more filling and about ¼ cup of sauce. Sprinkle remaining shredded cheese on top and bake for 20 to 25 minutes until cheese is bubbly. Let cool for 15 minutes before serving.
Notes
Feel free to use a store-bought sauce instead of homemade for a quicker option.
If freezing, ravioli can be stored for up to 3 months. Thaw in the refrigerator overnight before cooking.
Nutrition
- Serving Size: 1 ravioli
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg