Best Cheese Ravioli With Zucchini Recipes

BEST ZUCCHINI RAVIOLI RECIPE

Steps:

• Combine together ricotta, parmesan, basil and garlic salt.
• Make thin zucchini strips. You can accomplish this by using a potato peeler. Make a crossing out of the two strips. Place the cheese mixture in the center and fold over the sides.
• Cover the baking pan with pasta sauce. Place zucchini ravioli into the pan, cover it with a spoonful of sauce and mozzarella cheese.
• Bake at 375 °F for about 25 minutes or until the top turns golden.

CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
• Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
• Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
• Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
• Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
• Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

3 CHEESE ZUCCHINI "RAVIOLI" WITH ROASTED TOMATO BASIL SAUCE

Steps:

• Preheat the oven to 425 degrees F.In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst. Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper. Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan. Enjoy!

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
• Heat a pan over medium-high heat.
• Add olive oil then garlic and sauté for 30 seconds to 1 minute.
• Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
• Remove from heat and allow to cool for 10 minutes.
• In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
• Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
• Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
• In a baking dish pour the marinara sauce then smooth with a spatula.
• Evenly place the zucchini raviolis then top with mozzarella cheese.
• Bake for 15-20 minutes.
• Serve with fresh basil.
• Enjoy!

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI

Steps:

• In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
• Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
• Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
• While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
• Prepare your pasta of choice as indicated on bag, and drain.
• In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
• Sprinkle a some Pecorino Romano cheese on top and serve.