Zucchini Ravioli

Melinda Strauss Melinda Strauss
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This is one of the most popular recipes from my food blogging days! Like most of my viral recipes, it happened on a whim—I decided to try out a trend I saw on Pinterest, shared it on my
Instagram stories, and instantly received hundreds of messages asking for the recipe. The zucchini holds up perfectly with the ricotta filling, and it’s so versatile. You can even make it meat-based by swapping in ground meat for the ricotta and Parmesan (and topping it with your favorite barbecue sauce instead of mozzarella).

1h 4-6
Easy Vegetarian Pescatarian Passover Dairy

Contains: Dairy, Egg

Directions

Prepare the Zucchini Ravioli

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius/gas 5) and

    grease a 9 by 13-inch (23 by 33 centimeters) baking dish with cooking spray. Add one and a half cups (360 milliliters) of the marinara sauce to the dish.

  2. Using a vegetable peeler, thinly slice each zucchini vertically from opposing sides into thin, flat strips, peeling until you reach the center and putting pressure on the peeler for fuller slices, 50 to 60 slices total.

  3. In a small bowl, stir together the ricotta, 1/4 cup (25 grams) of the Parmesan, the beaten egg, garlic, spinach, two tablespoons basil, the salt, and the pepper.

  4. On a clean work surface, slightly overlap two parallel strips of zucchini, then overlap two strips on top to create a plus sign. Spoon one tablespoon

    of the ricotta mixture in the center and fold in each side, wrapping like a package. Place in the prepared dish, seam side down. Repeat with the remaining zucchini and filling. Top with the remaining 1/4 cup (60 milliliters) marinara, the mozzarella, and the remaining two tablespoons

    Parmesan. Drizzle the oil and sprinkle with pepper. Bake until the cheese is golden brown and bubbly, 30 to 35 minutes. Let cool slightly. Garnish with basil and serve family style in the dish.

About

Notes:
The ravioli can be stored in the refrigerator in an airtight container for three to four days and in the freezer for up to three months. To reheat, defrost overnight in the refrigerator and warm in the oven at 375 degrees Fahrenheit (190 degrees Celsius/gas 5) for 15 minutes.

Description:
Recipe excerpted from Eat Jewish (September 2025) with permission.
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