Directions

Ingredients

Zucchini Ravioli

Nutrition:
Calories: 276
Fat: 14 grams
Net Carbs: 23 grams
Protein: 14 grams

Fierce Food Fact: The zucchini swap for the traditional white flour version is helpful for those who are carbohydrate sensitive. Using the zucchini also provides more fiber, vitamin A, and vitamin C while providing 65% less overall carbohydrate grams.

Photographed By: Anne Watson

Directions:

Preheat oven to 450°. With a vegetable peeler or mandolin, slice zucchini lengthwise into thin ribbons. On a baking sheet, lay the zucchini ribbons flat and sprinkle with kosher salt. Let the zucchini sit for 20 minutes (this will allow the salt to draw out the water and make the ribbons more pliable), then pat dry.

In a large mixing bowl, thoroughly mix ricotta, ½ cup mozzarella, egg, oregano, cinnamon, salt, and pepper.

In a 9x13 baking dish, spoon in the Bolognese sauce.

Lay out 2 zucchini ribbons vertically and slightly overlapping, then on top of those ribbons, lay 2 more horizontally, making a cross shape. Spoon 1½ tablespoons of the cheese filling onto the center of the cross, then tightly fold the zucchini ribbons over the cheese mixture in an alternating fashion, ending with a square bundle. Carefully flip over the zucchini ravioli and place it down in the sauce. Repeat this until you have filled the pan, 4 rows of 3 ravioli (a total of 12 ravioli).

Place the dish in the oven and bake for 20-25 minutes. Remove the dish and top with parmesan and remaining mozzarella, then bake for another 5-10 minutes until the cheese is bubbly and golden brown.

Pro Tip: Add another 1⁄4 cup of mozzarella for an extra-gooey topping.


Zucchini Ravioli

4 large zucchini, thinly sliced length-wise

1 cup whole-milk ricotta

1 cup shredded mozzarella cheese, divided

¼ cup shredded parmesan cheese

1 quart Bolognese sauce

1 whole egg

1 tablespoon fresh oregano, finely chopped

¼ teaspoon ground cinnamon

Kosher salt and pepper to taste

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Nourish

Zucchini Ravioli

This nutritious recipe for the best zucchini ravioli is a delicious and hearty alternative that'll still warm and fill up hungry bellies.

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

1 Hour

6 (2 ravioli per)

Ingredients

4 large zucchini, thinly sliced length-wise

1 cup whole-milk ricotta

1 cup shredded mozzarella cheese, divided

¼ cup shredded parmesan cheese

1 quart Bolognese sauce

1 whole egg

1 tablespoon fresh oregano, finely chopped

¼ teaspoon ground cinnamon

Kosher salt and pepper to taste

4 large zucchini, thinly sliced length-wise

1 cup whole-milk ricotta

1 cup shredded mozzarella cheese, divided

¼ cup shredded parmesan cheese

1 quart Bolognese sauce

1 whole egg

1 tablespoon fresh oregano, finely chopped

¼ teaspoon ground cinnamon

Kosher salt and pepper to taste

4 large zucchini, thinly sliced length-wise

1 cup whole-milk ricotta

1 cup shredded mozzarella cheese, divided

¼ cup shredded parmesan cheese

1 quart Bolognese sauce

1 whole egg

1 tablespoon fresh oregano, finely chopped

¼ teaspoon ground cinnamon

Kosher salt and pepper to taste

Kitchen Equipment

Vegetable peeler or mandolin

Baking sheet

Mixing bowl

9x13 baking dish

Vegetable peeler or mandolin

Baking sheet

Mixing bowl

9x13 baking dish

Vegetable peeler or mandolin

Baking sheet

Mixing bowl

9x13 baking dish

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 276
Fat: 14 grams
Net Carbs: 23 grams
Protein: 14 grams

Fierce Food Fact: The zucchini swap for the traditional white flour version is helpful for those who are carbohydrate sensitive. Using the zucchini also provides more fiber, vitamin A, and vitamin C while providing 65% less overall carbohydrate grams.

Photographed By: Anne Watson

Directions:

Preheat oven to 450°. With a vegetable peeler or mandolin, slice zucchini lengthwise into thin ribbons. On a baking sheet, lay the zucchini ribbons flat and sprinkle with kosher salt. Let the zucchini sit for 20 minutes (this will allow the salt to draw out the water and make the ribbons more pliable), then pat dry.

In a large mixing bowl, thoroughly mix ricotta, ½ cup mozzarella, egg, oregano, cinnamon, salt, and pepper.

In a 9x13 baking dish, spoon in the Bolognese sauce.

Lay out 2 zucchini ribbons vertically and slightly overlapping, then on top of those ribbons, lay 2 more horizontally, making a cross shape. Spoon 1½ tablespoons of the cheese filling onto the center of the cross, then tightly fold the zucchini ribbons over the cheese mixture in an alternating fashion, ending with a square bundle. Carefully flip over the zucchini ravioli and place it down in the sauce. Repeat this until you have filled the pan, 4 rows of 3 ravioli (a total of 12 ravioli).

Place the dish in the oven and bake for 20-25 minutes. Remove the dish and top with parmesan and remaining mozzarella, then bake for another 5-10 minutes until the cheese is bubbly and golden brown.

Pro Tip: Add another 1⁄4 cup of mozzarella for an extra-gooey topping.


Nutrition:
Calories: 276
Fat: 14 grams
Net Carbs: 23 grams
Protein: 14 grams

Fierce Food Fact: The zucchini swap for the traditional white flour version is helpful for those who are carbohydrate sensitive. Using the zucchini also provides more fiber, vitamin A, and vitamin C while providing 65% less overall carbohydrate grams.

Photographed By: Anne Watson

Directions:

Preheat oven to 450°. With a vegetable peeler or mandolin, slice zucchini lengthwise into thin ribbons. On a baking sheet, lay the zucchini ribbons flat and sprinkle with kosher salt. Let the zucchini sit for 20 minutes (this will allow the salt to draw out the water and make the ribbons more pliable), then pat dry.

In a large mixing bowl, thoroughly mix ricotta, ½ cup mozzarella, egg, oregano, cinnamon, salt, and pepper.

In a 9x13 baking dish, spoon in the Bolognese sauce.

Lay out 2 zucchini ribbons vertically and slightly overlapping, then on top of those ribbons, lay 2 more horizontally, making a cross shape. Spoon 1½ tablespoons of the cheese filling onto the center of the cross, then tightly fold the zucchini ribbons over the cheese mixture in an alternating fashion, ending with a square bundle. Carefully flip over the zucchini ravioli and place it down in the sauce. Repeat this until you have filled the pan, 4 rows of 3 ravioli (a total of 12 ravioli).

Place the dish in the oven and bake for 20-25 minutes. Remove the dish and top with parmesan and remaining mozzarella, then bake for another 5-10 minutes until the cheese is bubbly and golden brown.

Pro Tip: Add another 1⁄4 cup of mozzarella for an extra-gooey topping.


Nutrition:
Calories: 276
Fat: 14 grams
Net Carbs: 23 grams
Protein: 14 grams

Fierce Food Fact: The zucchini swap for the traditional white flour version is helpful for those who are carbohydrate sensitive. Using the zucchini also provides more fiber, vitamin A, and vitamin C while providing 65% less overall carbohydrate grams.

Photographed By: Anne Watson

Directions:

Preheat oven to 450°. With a vegetable peeler or mandolin, slice zucchini lengthwise into thin ribbons. On a baking sheet, lay the zucchini ribbons flat and sprinkle with kosher salt. Let the zucchini sit for 20 minutes (this will allow the salt to draw out the water and make the ribbons more pliable), then pat dry.

In a large mixing bowl, thoroughly mix ricotta, ½ cup mozzarella, egg, oregano, cinnamon, salt, and pepper.

In a 9x13 baking dish, spoon in the Bolognese sauce.

Lay out 2 zucchini ribbons vertically and slightly overlapping, then on top of those ribbons, lay 2 more horizontally, making a cross shape. Spoon 1½ tablespoons of the cheese filling onto the center of the cross, then tightly fold the zucchini ribbons over the cheese mixture in an alternating fashion, ending with a square bundle. Carefully flip over the zucchini ravioli and place it down in the sauce. Repeat this until you have filled the pan, 4 rows of 3 ravioli (a total of 12 ravioli).

Place the dish in the oven and bake for 20-25 minutes. Remove the dish and top with parmesan and remaining mozzarella, then bake for another 5-10 minutes until the cheese is bubbly and golden brown.

Pro Tip: Add another 1⁄4 cup of mozzarella for an extra-gooey topping.


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