Zucchini Ravioli

Slightly adapted from The Healthy Maven

I’ve discovered the simplest, most elegant way to make zucchini noodles. I admit, I do have one of those spiralizer things for making zoodles and I’ve used it a few times and loved the results. I jealously watched other foodies post their gorgeous zoodle photos for years and finally broke down and got one, and yes, I do love it. I’m glad I finally spent that $30 to feed the kitchen gadgeteer inside of me.

But seriously when I saw these gorgeous things, I put away my spiralizer and pulled out something I’ve had in my kitchen all along, my vegetable peeler. It’s small, it fits in a drawer and it makes gorgeous thin zucchini noodles that wrap beautifully around a pat of ricotta. Now THIS is a zucchini noodle to not just love, but move in with and live together and live happily ever after with. Because then it’s not just veggies with pasta sauce, it’s veggies in a delicate thin layer, wrapped around CHEESE with pasta sauce. The cheese makes ALL the difference. Summer squash at its best!

All you do is flavor up your ricotta (add some garlic, herbs, freshly shredded parmesan), then use your vegetable peeler to cut fine slices of zucchini and fold it neatly over a pat of ricotta. Set it in a pan, bake it, and top it with sauce!

It’s brilliant! It’s delicious. It’s simple. I thank you SO much, The Healthy Maven for introducing me to this marvelous invention.

Zucchini Ravioli

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 20 ravioli 1x

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Ingredients

Scale 1x2x3x

For the filling:

• 1 15-oz container of part-skim ricotta cheese
• 2 – 4 cloves garlic, peeled and chopped
• About 1/4 cup chopped fresh basil leaves
• A small sprig of fresh rosemary leaves, chopped fine
• 1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)

For the “zoodles”:

• 3 small/medium zucchini (about 8 inches long)

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Instructions

1. Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
2. In a small mixing bowl, mix your filling ingredients.
3. Take your vegetable peeler and slice vertically down the zucchini to make nice thin “zoodles”. Set two of these zoodles across each other (at a 90 degree angle) and put a nice fat pat of the ricotta mixture in the middle where they intersect.
4. Roll the zoodles around the cheese and place seam side down on the prepared baking sheet. Repeat until you either run out of zoodles or out of cheese. Sprinkle lightly with Red Robin Seasoning (or salt) and freshly ground pepper. Bake at 350 F. for about 20 minutes, then top with your favorite sauce and a bit of shredded Parmesan (if you like) and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Looking for stuffed zucchini recipes? Here’s some more inspiration for you:

• Zucchini Taco Boats: summer squash stuffed with Mexican goodness!
• Cheesy Zucchini Chorizo Breakfast Boats: squash for breakfast? When it’s stuffed with spicy chorizo sausage, eggs and cheese, it’s spectacular!

And if you still want more zucchini inspiration, here are 12 ways to use up all that zucchini and summer squash.

This recipe was shared at Wine’d Down Wednesday, Thursday Favorite Things, Let’s Get Real Friday, Foodie Friends Friday, What to Do Weekends, The Weekend Re-Treat and The Weekend Social.