Zucchini Ravioli with Ricotta and Tomato Sauce

WRITTEN BY

SERVES:

3-4

Prep Time:

30 minutes

Cook Time:

40 minutes

All of the fun of ravioli...but using the seasons' finest veg instead! This light yet satisfying vegetarian dinner recipe swaps traditional pasta for thinly sliced courgettes (also called zuchinni, depending which hemisphere you hail from!), making it naturally gluten-free, healthier, and light enough to enjoy even on hot summer evenings. The Courgette Ravioli are packed with creamy ricotta, zesty lemon, and fragrant basil, tucked neatly into courgette parcels and smothered in a rich tomato sauce.

Think of it as a close cousin to Italian involtini. While involtini traditionally uses eggplant or meat to wrap up tasty fillings, our version takes a greener turn with courgettes, for a lighter, more delicate bite. The flavours, however, are just as indulgent—melting ricotta goodness paired with bright, herby tomato sauce.

Pop these little parcels into your oven for a golden finish and serve them bubbling and beautiful, topped with fresh basil and Parmesan.

_INGREDIENTS:

2–3 zucchini, sliced thinly lengthwise (32 slices needed)
150g leeks (white part only), finely chopped
350g ricotta
2 small garlic cloves, crushed
40g Parmesan cheese, grated
10g fresh basil, torn
1 egg
Zest of ½ small lemon
Salt and pepper, to taste
Olive oil, for cooking

_{TOMATO SAUCE:}

6 tomatoes, finely chopped (campari or truss work well!)
4–5 small garlic cloves, crushed
150ml water
3 Tbsp tomato paste
1 Tbsp balsamic vinegar
⅓ cup fresh basil leaves
Pinch of sugar
Salt and pepper, to taste

_{FOR TOPPING:}

1⅔ cups grated Parmesan cheese
Extra basil leaves, for garnish

_{INSTRUCTIONS:}

Prepare the filling:‍

Preheat the oven to 180°C.
Heat a frying pan with olive oil over medium heat. Sauté the leeks and garlic until soft and translucent, then set aside to cool.
In a bowl, combine the ricotta, egg, grated Parmesan, lemon zest, sautéed leek and garlic, and torn basil leaves. Season with salt and pepper, and mix well.

Prepare the zucchini ravioli parcels:

Slice the zucchini lengthwise into thin strips.
Lay two zucchini slices on top of each other to form a cross.
Spoon 1 tablespoon of the ricotta filling into the centre of the cross. Fold the sides over to close the parcel.
Repeat with the remaining zucchini and filling until all parcels are made.

Make the tomato sauce:

Heat a large oven proof frying pan with olive oil over medium heat. Add the garlic and cook for 2 minutes until fragrant.
Stir in the chopped tomatoes and reduce the heat to a simmer for 10 minutes, stirring often.
Add the tomato paste, water, balsamic vinegar, sugar, salt, and pepper. Cook for another 10–12 minutes until the sauce thickens slightly.
Nestle the zucchini ravioli into the tomato sauce in the pan. Cover with a lid and cook on the stovetop for 5–6 minutes.
Remove the lid, sprinkle the grated Parmesan cheese over the ravioli, and transfer the pan to the oven.
Bake in a preheated oven 180°C for 15 minutes.

To serve, remove from the oven and garnish with additional fresh basil leaves. Season with freshly cracked black pepper.

wonkybox

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