Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini. My husband enthusiastically declared this recipe to be a winner, and then filled his plate with a second helping. I think that you will love this easy recipe for Toasted Zucchini Ravioli just as much as he did.
One day I was browsing Facebook when I saw a video showing how to use slices of zucchini to make ravioli. I took that idea and took it a step further - I coated each zucchini ravioli with breadcrumbs, lightly pan fried them in olive oil, and then baked them in bolognese sauce.
The breadcrumbs add extra flavor and a touch of crunch to this meal, making it even better. It also gives the meal a taste similar to eggplant parmesan.
This recipe replaces pasta dough with slices of zucchini - it is a simple time-saving hack. Not only do you get to skip the mess of making pasta dough, assembling the zucchini ravioli takes less time too.
I love this recipe because the zucchini ravioli has the taste as homemade ravioli, but it has less carbs, more vegetables, and requires less preparation time. Win, win, win.
After I toasted the zucchini ravioli I place it in a casserole dish, topped it with bolognese sauce and mozzarella and then baked it. I served this as a dinner, but you could also serve the pan fried zucchini ravioli as an appetizer with some tomato sauce on the side.
I recommend pairing the zucchini ravioli with a bolognese sauce. The meatiness of the sauce complements the fresh taste of the zucchini - it also makes the meal more filling.
Each zucchini ravioli is pretty large - about 3 inches square. I think that 3-6 ravioli is enough to fill you up. I had some leftover ravioli, and I reheated them in the oven the next day. The leftovers held up surprisingly well.
If you need a recipe for Bolognese Sauce, this one is my favorite.
If you want to try another zucchini recipe, try my recipe for Zucchini Lasagna.
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How to make Toasted Zucchini Ravioli:
Toasted Zucchini Ravioli
Ingredients
- 4 Zucchini
- 9 ounces Frozen Spinach
- 15 ounces Whole Milk Ricotta
- 1 cup of Shredded Mozzarella
- 4 Large Egg
- Salt and Pepper
- ½ cup of Flour
- 1 cup of Italian Breadcrumbs
- about 2 tablespoons Olive Oil
- 4 cups of Bolognese Sauce
Instructions
- First, prepare the zucchini. Use a peeler to slice the zucchini into thin slices, then arrange them in a single layer on a parchment lined baking sheet. Then bake at 350 for 5 minutes. This prevents the final result from being too watery. (Keep the oven on when you are done).
- Defrost the spinach and squeeze out any excess water. Pour the spinach into a bowl, add the ricotta, ½ cup of the mozzarella, and one egg. Season with salt and pepper and stir together.
- To assemble the ravioli, place 2 slices of zucchini, slightly overlapping on a work surface. Add two more slices of zucchini across, so that it looks like a plus sign. Add a heaping tablespoon of the ricotta filling in the middle, and then fold over the edges.
- I think it is easiest to assemble all of the ravioli at once, then to bread them, and then to fry them.
- After you have assembled all of the ravioli, it is time to bread them. Place the flour, remaining eggs, and breadcrumbs in separate bowls and whisk the eggs together. One by one, coat the ravioli in the flour, egg, and then breadcrumbs.
- Put just enough olive oil in a skillet to coat the bottom and heat it over medium heat. Once hot, add the ravioli - I think that 6 fit in a skillet nicely. Toast the first side until golden brown, this will take about 3 minutes. Then flip, and add more olive oil to skillet as necessary. Continue to toast the remaining ravioli in batches.
- Pour a thin layer of the bolognese sauce in the bottom of a casserole dish. Add the ravioli, and pour the remaining bolognese over the top. Sprinkle the rest of the mozzarella over, and bake for 30 minutes.
