Zucchini Ravioli Recipe

“Once again zucchini (courgette) to the rescue, providing a really good alternative to standard carb and gluten-heavy pasta. The prep work for these isn’t as bad as it looks and they make surprisingly tasty parcels, which you can fill with basically whatever you like. Ricotta and spinach would make a quick and tasty vegetarian alternative. Adding these spices to the beef brings out a lot of Greek-style flavors which complements the feta perfectly, and if you have any left over, you can easily add a bit more tomato sauce and veg to it the next day for a quick chili. Serve immediately on its own or with a side salad. Bon appetit!”

These pastrami-stuffed ravioli make the perfect little bundles that look way more difficult to make than they actually are! They hold together beautifully, and can be made up to three days ahead and reheated uncovered.





Zucchini Ravioli

4 medium zucchini

1 cup part-skim ricotta

1/4 cup parmesan

1 egg

1/4 cup chopped fresh spinach

2 Tbsp chopped fresh basil

1/4 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

1 1/2 cups jarred or homemade marinara sauce


1/2 cup mozzarella

2 Tbsp parmesan

2 tsp olive oil

salt and pepper, to taste

fresh basil

Preheat the oven to 375 degrees F.

Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 50-60 slices.

In a small mixing bowl, combine the ricotta, parmesan, egg, spinach, basil, nutmeg, salt and pepper. Separately, fill the bottom of a 9×13 baking dish with the marinara sauce. You can also portion control the ravioli by splitting them up between smaller baking dishes.

To assemble the zucchini ravioli: overlap two strips of squash then overlap two more strips perpendicular on top of the first strips, creating a T shape. Spoon 1 tablespoon of filling in the center of the squash then bring the ends of the strips together, overlapping each other. Turn the ravioli over and place in the baking dish to seal the bottom. Top with olive oil, mozzarella, more parmesan, salt and pepper.

Bake the zucchini ravioli for 30 minutes, until the zucchini is al dente and the cheese on top is turning golden brown. Serve with more marinara sauce, parmesan and fresh basil.