Being Italian we used to have raviolis about once a month as a kid. When I think of them they make me so happy. I mean that was my childhood! The smell of the Sunday gravy cooking with the creamy cheese from the raviolis is enough to make me drool just thinking about them.
Along with the other joys of hitting my late 30s😑 came my intolerance to gluten. I have yet to find a gluten free ravioli that could even compare to the giant delicious ones I had as a kid or the delicious ones my dad made from scratch.
My nephew actually found this recipe on Delish. I was skeptical at first, but these are ahhmazing! They are cheesy and delicious and guilt free!😍
I have tweaked them for our liking. They are so versatile you can season them however you would like and you can even add mushrooms or spinach which would be yummy. Make sure to drain the spinach really well if you do.
What You Will Need
- 5-6 medium zucchini
- 2 16 oz. Tubs of Ricotta. I used full fat, but part skim would be great too.
- 3/4 cup finely grated Parmesan cheese
- 2 lg. eggs
- 2 tbsp. Italian Seasoning
- 1 Tbsp. Dried Basil
- 1/4 tsp. Nutmeg
- 1 tsp. Garlic powder or to taste
- 1/2 tsp. of Onion powder or to taste
- 1 jar low sugar Marinara
- 8 oz. Bag shredded part skim Mozzarella
- Preheat oven to 400 and line a few baking sheets with Parchment paper
- Make the noodles:
- Slice zucchini with vegetable peeler or Mandolin length wise into thin flat strips.
- As you get to the seeds move to the next zucchini. You don’t want any holes in the strips.
- Use the center of the zucchini in another yummy recipe like a primavera sauce or stir fry.)
- Lay the pieces on a plate and cover.
- Make the filling:
- In a medium bowl combine ricotta, garlic and onion powder, Parmesan, eggs, 2 tablespoons of Italian Seasoning and season with salt and pepper if you feel you need it.
- Assemble the Ravioli:
- Lay a strip of zucchini vertical on a flat surface.
- Next lay a strip perpendicular to the first strip. You should end up with a lowercase “T” shape.
- Scoop about 1 Tablespoon of filling in the center of zucchini. You might have to use less it more depending on the size of the strips.
- Turn strips over the filling one at a time alternating ends.
- Turn the Ravioli over so it is seam side down on the parchment paper lined banking sheet.
- Repeat with the remainder of the zucchini and filling.
- At this point I put Mozzarella cheese and a sprinkle of basil. You want to make a small ball then add to top the ravioli so it doesn’t completely melt off.
- Once the pan is ready, put in the oven for approx. 15 minutes until they start to brown on top and cheese is good and melted. It depends on your oven. Check after about 7 minutes and just keep an eye so they don’t burn, but you want them melty and golden.
Once They came out I let them rest for a minute or two and then plated and added Marinara. Serve alongside some grilled chicken or shrimp or even by themselves if you prefer a vegetarian meal. 😊