Zucchini Ravioli

  • Ready in: 65 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 220
Zucchini Ravioli


  • rice bran oil, for baking dish
  • 4 medium zucchini
  • 2 cup ricotta
  • ½ cup grated Parmesan, plus more for garnish
  • 1 large egg, lightly beaten
  • ¼ cup thinly sliced basil, divided
  • 1 clove garlic, minced
  • SIDS SALT & PEPPER to taste
  • 2 cup marinara sauce
  • ½ cup shredded mozzarella


  1. Preheat oven to 190°C and grease a large baking dish with oil.
    Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the centre. These are your “noodles.”
    Filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with SIDS SALT & PEPPER to taste
    Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the centre of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara sauce around zucchini and top ravioli with mozzarella.
    Bake until zucchini noodles are al denté
    and the cheese is melty and golden on top, 25-30 minutes.
    Top with remaining basil and Parmesan before serving.