I have to admit, even though I live in an area where you can get Italian food on almost any corner of the city, I’m still not the biggest fan of it. I am, however, a fan of layered pastas, like lasagna or ravioli. So I thought, what’s a fun way of making lasagna for the girls (and us!) in a way that they could eat a few less carbs (they’re major carb lovers!) and a little bit more veggie? Zucchini noodles!
So I set out to make zucchini noodles… I thought this was going to easy. Well, it wasn’t ‘hard’ per say, but it certainly wasn’t easy to cut the noodles thin enough for these even with a peeler and a mandolin. It was a bit tricky and I had some zucchini casualties (don’t worry, we don’t waste any food around here so I’ll chop them up and use them in something else). I finally made enough for the raviolis, so I stuffed them and sauced and cheesed them and into the oven they went.
Some weren’t as nice as others. Some were big and some were small. But in the end, they all tasted amazing! If you’re looking for a pasta substitute for ravioli, these taste amazing. Maybe you’ll be better at cutting them than I was!
- Extra-virgin olive oil, for baking dish
- 4 medium zucchini
- 2 cups ricotta
- 1/2 cup finely grated parmesan, plus more for garnish
- 1 large egg, lightly beaten
- 1/4 cup thinly sliced basil, divided
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cup marinara
- 1/2 cups shredded mozzarella
- Preheat oven to 375 degrees and grease a large baking dish with olive oil.
- Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler or mandolin, slice each zucchini into thin flat strips, peeling until you reach the center.
- Make the filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.
- Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “+” shape. Spoon 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.
Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.
Top with remaining basil and Parmesan and serve. Enjoy!