Fresh From the Farmers Market: Fun and Flavorful Zucchini Ravioli
Craving pasta? This dish has all the flavor of traditional ravioli with a healthy twist.
If you haven’t had time to grow your own zucchinis this year, start your search for ingredients at a Michigan Farmers Market. As you explore the booths, look for the zucchini that have a rich color and no soft spots. Friendly tip: Zucchinis with long stems attached are likely to stay fresh longer.
Take advantage of the opportunity to spend time with family and get the kids in the kitchen to help roll your homemade ravioli. If you’re someone who has trouble getting the little ones to eat their veggies, they may be more likely to try the creation they had a hand in making. This dish isn’t limited to being vegetarian–feel free switch things up and add ground turkey or chicken to the filling.
Although they are a summer favorite, zucchinis actually stay in season through October. The basil and fresh herbs incorporated in this recipe are also available into the fall.
Learn more about Michigan’s farmers markets and how to make this dish from 9 and 10 News host Michelle Dunaway below.
Photo Credit: Helen Carlisle, A Healthier Michigan
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- 1 cup (8oz) part-skim ricotta cheese
- ½ cup (4oz) low-fat cottage cheese
- 1 cup spinach, finely chopped
- 2 cloves garlic, minced
- 3 Tbsp. Parmesano Romano cheese
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh basil, chopped
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 4 large zucchini
- 1/2 cup shredded part-skim mozzarella cheese
- A jar of marinara sauce
- Salt and pepper to taste
Fresh Zucchini Ravioli
Preheat oven to 375 degrees Fahrenheit
Spray large baking dish with cooking spray
For the ricotta filling:
1. Blend all of the ingredients, except for the spinach, in a food processor or blender until smooth.
2. Fold in the chopped spinach and set aside.
For the zucchini noodles:
1. Slice two sides of each zucchini lengthwise to create two flat sides.
2. Using a vegetable peeper, slice each zucchini into thin flat strips, peeling until you reach the center.
Assemble the ravioli:
1. Lay two strips of zucchini noodles so that they overlap lengthwise.
2. Lay two more noodles on top, perpendicular to the first two – making a “T” shape.
3. Spoon about 1 tablespoon of filling in the center of the zucchini “T.”
4. Bring the ends of the strips together to fold over the center, working one side at the time.
5. Turn the ravioli over and place in the baking dish seam-side down.
6. Pour marinara sauce all around the zucchini ravioli and top with mozzarella.
7. Bake until the zucchini is “al dente” and the cheese is melted and starting to brown – about 20-30 minutes.
8. Garnish with basil and parmesan and serve. Makes 15-18 raviolis. Enjoy!
Nutritional Info per Serving:
1 Serving = 3 filled zucchini raviolis
Amount Per Serving
Total Fat 7.5 g
Saturated Fat 3.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.7 g
Cholesterol 21.9 mg
Sodium 357.7 mg
Potassium 380.0 mg
Total Carbohydrate 11.1 g
Dietary Fiber 1.7 g
Sugars 0.7 g
Protein 12.5 g
Vitamin A 22.8 %
Vitamin B-12 3.6 %
Vitamin B-6 7.4 %
Vitamin C 21.1 %
Vitamin D 0.0 %
Vitamin E 6.3 %
Calcium 24.2 %
Copper 6.6 %
Folate 7.2 %
Iron 6.5 %
Magnesium 7.2 %
Manganese 14.1 %
Niacin 5.3 %
Pantothenic Acid 4.1 %
Phosphorus 12.6 %
Riboflavin 8.3 %
Selenium 12.7 %
Thiamin 4.5 %
Zinc 5.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe Inspired by Delish