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Zucchini ravioli

Recipe by Sweet ZivileCuisine: vegetarianDifficulty: Easy


Cooking time



This is very light meatless weekend dinner or brunch idea.


  • 4 medium size zucchinis

  • 2 cups of ricotta cheese (you can use full fat or part skim)

  • 1 tbsp. of dried mint

  • 1 tsp. of dried basil

  • 1 tsp. of white pepper

  • 3/4 tbsp. of sea salt

  • 1/2 tsp. of red chili pepper flakes

  • 1 egg and 1 egg yolk

  • 2 cups of marinara sauce (homemade or store bought)

  • 1 cup of mozzarella, grated

  • Fresh basil leaves for serving (optional)

Let’s make it

  • Preheat the oven to 375 F.
  • Wash zucchinis and trim the ends.
  • Cut zucchini in thin slices with a veggie peeler or a mandolin slicer.
  • Place ricotta in a bowl. Add eggs and spices. Mix well.
  • Take 9 x 13 baking dish and pour 1 cup of marinara sauce. Spread it out.
  • Take 4 slices of zucchini and crisscross. And place 1-1.5 tbsp. of ricotta mixture in a middle.
  • Fold the edges in making a ravioli.
  • Place raviolis in a baking dish.
  • Pour another cup of marinara and even it out.
  • Sprinkle mozzarella cheese on top.
  • Bake in the oven for 45-60 min or until its bubbly and cheese is golden brown.
  • Sprinkle with some fresh sliced basil leaves.
  • Enjoy!

Recipe Video

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