Harvest Fresh Zucchini Sheet Ravioli

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Prep. Time 30 mins

Cooking Time


    1 pack, 454g Harvest Fresh Zucchini Sheets

    2 cups Ricotta

    3/4th cup shredded mozzarella

    1/2 cup freshly grated Parmesan

    1 large egg

    2 cups Marinara

    2 cloves garlic, minced

    1/2 cup thinly sliced basil

    Salt and pepper to taste

    Extra-virgin olive oil , to line baking dish

    Preheat oven to 375 degrees Fahrenheit and grease a large baking dish with olive oil
    To make the filling- in a medium bowl combine: ricotta, Parmesan, egg, 1/4th c tablespoons basil, garlic, and season with salt and pepper
    To assemble the Ravioli: Lay two strips of zucchini noodles so they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a T shape. Spoon about 2 tablespoons of filling in the center of the Zucchini Strips, and bring the ends of the strips together to fold over the center, working one side at a time. Repeat with remaining zucchini and filling.
    Place Zucchini Ravioli Parcels in baking dish, and pour marinara around zucchini and top the parcels with mozzarella
    Bake until zucchini noodles are "al dente" and the cheese is golden on top, about 25 to 30 minutes
    Top with remaining basil and Parmesan before serving