Zucchini Ravioli
All  Main Dish

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

 

This zucchini ravioli is a lighter, fresher twist on a classic Italian comfort dish. Thin ribbons of zucchini are folded around a creamy ricotta and herb filling, then baked in a bright cherry tomato sauce until bubbling. Finished with fresh basil and Pecorino Romano, it’s elegant enough for entertaining yet simple enough for a weeknight dinner.

Serves 4
Ingredients
  • Quick Cherry Tomato Sauce
  • 1 tablespoon olive oil (plus more for pan)
  • 1 tablespoon unsalted butter
  • 1 shallot (thinly sliced)
  • 1 clofe garlic (grated)
  • 3 pints cherry tomatoes
  • 1/2 cup white wine
  • 1/2 cup fresh basil leaves
  • kosher salt and freshly ground black pepper (to taste)
  • Zucchini Ravioli
  • 2 large zucchini
  • 2 cups whole milk ricotta cheese (drained)
  • 1/4 cup flat leaf parsley (chopped)
  • 1/4 cup basil leaves (chopped, plus more for garnish)
  • 1 lemon (zest only)
  • 1/4 cup freshly grated Pecorino Romano (plus more for garnish)
  • 2 tablespoons olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • Quick Cherry Tomato Sauce
  • 2 tablespoons olive oil (plus more for pan)
  • 2 tablespoons unsalted butter
  • 2 shallot (thinly sliced)
  • 2 cloves garlic (grated)
  • 6 pints cherry tomatoes
  • 1 cup white wine
  • 1 cup fresh basil leaves
  • kosher salt and freshly ground black pepper (to taste)
  • Zucchini Ravioli
  • 4 large zucchini
  • 4 cups whole milk ricotta cheese (drained)
  • 1/2 cup flat leaf parsley (chopped)
  • 1/2 cup basil leaves (chopped, plus more for garnish)
  • 2 lemon (zest only)
  • 1/2 cup freshly grated Pecorino Romano (plus more for garnish)
  • 4 tablespoons olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • Quick Cherry Tomato Sauce
  • 5 tablespoons olive oil (plus more for pan)
  • 5 tablespoons unsalted butter
  • 5 shallot (thinly sliced)
  • 5 cloves garlic (grated)
  • 15 pints cherry tomatoes
  • 2 1/2 cups white wine
  • 2 1/2 cups fresh basil leaves
  • kosher salt and freshly ground black pepper (to taste)
  • Zucchini Ravioli
  • 10 large zucchini
  • 10 cups whole milk ricotta cheese (drained)
  • 1 1/4 cups flat leaf parsley (chopped)
  • 1 1/4 cups basil leaves (chopped, plus more for garnish)
  • 5 lemon (zest only)
  • 1 1/4 cups freshly grated Pecorino Romano (plus more for garnish)
  • 10 tablespoons olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • Quick Cherry Tomato Sauce
  • 10 tablespoons olive oil (plus more for pan)
  • 10 tablespoons unsalted butter
  • 10 shallot (thinly sliced)
  • 10 cloves garlic (grated)
  • 30 pints cherry tomatoes
  • 5 cups white wine
  • 5 cups fresh basil leaves
  • kosher salt and freshly ground black pepper (to taste)
  • Zucchini Ravioli
  • 20 large zucchini
  • 20 cups whole milk ricotta cheese (drained)
  • 2 1/2 cups flat leaf parsley (chopped)
  • 2 1/2 cups basil leaves (chopped, plus more for garnish)
  • 10 lemon (zest only)
  • 2 1/2 cups freshly grated Pecorino Romano (plus more for garnish)
  • 20 tablespoons olive oil
  • kosher salt and freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. Preheat oven to 375°F. Prepare a 9x9-inch square baking dish by brushing with olive oil.
  2. In a high-sided sauté pan over medium-high heat, add the olive oil and butter. Once bubbling, about 1 minute, add the shallot and garlic. Season with salt and pepper and cook, stirring constantly, for about 3 minutes until the shallot begins to wilt.
  3. Add the cherry tomatoes and stir to coat with the onion and garlic. Deglaze the pan with white wine, add the basil leaves, cover with a lid, and cook until the tomatoes burst, about 10 minutes.
  4. Remove from heat and ladle some of the sauce into the bottom of the prepared baking dish.
  5. Using a Y-peeler, shave the zucchini lengthwise to create long, thin slices. Rotate the zucchini as you peel to get the widest ribbons possible. Continue until all zucchini is shaved.
  6. In a medium bowl, combine the ricotta, parsley, basil, lemon zest, 1/4 cup grated Pecorino, salt, and pepper. Mix until well combined, then transfer to a piping bag or a zip-top bag with the corner cut off.
  7. Lay 2 zucchini strips on a work surface, overlapping to form a “T.” Pipe about 1 tablespoon of the ricotta filling into the center where the strips overlap. Fold the ends of the zucchini strips over the filling to enclose it. Flip the ravioli over and place seam-side down in the prepared baking dish.
  8. Repeat with the remaining zucchini and filling until all ravioli are formed. Drizzle with olive oil, season with salt and pepper, and spoon more tomato sauce over the top.
  9. Bake for 25 minutes, until warmed through and bubbling. Remove from oven, garnish with additional Pecorino Romano and fresh basil, and serve immediately.
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