3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce Recipe
This delicious 3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce is a light and fresh dish featuring thinly sliced zucchini layered with a creamy ricotta, feta, and parmesan cheese filling, baked gently in a flavorful roasted tomato sauce infused with garlic, fresh herbs, and a hint of balsamic vinegar. Perfect as a vegetarian main course or special side dish, this recipe delivers a healthy and elegant meal in under an hour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Tomato Basil Sauce
- 2 heirloom tomatoes, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced or grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Large handful fresh basil, roughly chopped
- 4 sprigs fresh thyme
- 1 pinch crushed red pepper flakes
- Kosher salt and pepper, to taste
Zucchini Ravioli
- 3 medium zucchini or summer squash
- Kosher salt and pepper, to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat Oven and Prepare Sauce: Preheat the oven to 425°F (220°C). In a baking dish, layer the sliced heirloom tomatoes, minced garlic, and cherry tomatoes. Drizzle with olive oil and balsamic vinegar, then add chopped fresh basil, thyme sprigs, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Toss lightly to combine flavors.
- Roast Tomatoes: Bake the tomato mixture for 15 minutes or until the tomatoes start to burst and release their juices, creating a flavorful sauce base.
- Prepare Zucchini Strips: While the tomatoes roast, use a mandoline slicer or vegetable peeler to slice the zucchini into approximately 1/4-inch wide strips. Lay the strips flat on a paper towel-lined surface and sprinkle with kosher salt to draw out moisture. Set aside to drain.
- Make Cheese Filling: In a medium bowl, combine the whole milk ricotta, crumbled feta, grated parmesan, chopped fresh basil, and a pinch each of salt and pepper. Mix until evenly blended.
- Assemble Zucchini Ravioli: Take four zucchini strips and lay them flat to form a star shape — start with one strip, then add another to create an X, then add the last two strips forming another X overlapping the first. Place about 1 tablespoon of the cheese filling in the center. Gently bring the ends of the zucchini together over the filling, creating a ravioli pouch. Repeat for the remaining zucchini and filling.
- Add Ravioli to Sauce and Bake: Remove the baking dish with the roasted tomato sauce from the oven. Place the zucchini ravioli seam-side down into the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper.
- Finish Baking: Return the dish to the oven and bake for an additional 15 minutes, or until the ravioli is warmed through and the cheese filling is soft and slightly melted.
- Serve: Serve the ravioli hot, garnished with fresh basil leaves and an extra sprinkle of grated parmesan cheese. Enjoy immediately!
Notes
- Using a mandoline slicer ensures even zucchini strips, but a vegetable peeler works well for uniformity.
- You can substitute summer squash if zucchini is unavailable.
- Salting the zucchini strips helps reduce excess moisture and prevents sogginess.
- Feel free to add a little crushed red pepper to the cheese filling if you like a touch of heat.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
