Zucchini Ravioli

SUMPTUOUS SPOONFULS(5)
Georgie Hawkins: "Beautiful! I made it a few hours before it was re…" Read More
6Ingredients
40Minutes
50Calories

Ingredients

US|METRIC
  • 15 ounces part skim ricotta cheese
  • 4 cloves garlic (peeled and chopped)
  • 1/4 cup fresh basil leaves (chopped)
  • 1 sprig rosemary leaves (fresh, chopped fine)
  • 1 cup shredded Parmesan (Romano or Asiago cheese, or a mix of them)
  • 3 medium zucchini (small/, about 8 inches long)
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    NutritionView More

    50Calories
    Sodium4% DV95mg
    Fat5% DV3g
    Protein8% DV4g
    Carbs1% DV2g
    Fiber0% DV0g
    Calories50Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol10mg3%
    Sodium95mg4%
    Potassium110mg3%
    Protein4g8%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A4%
    Vitamin C10%
    Calcium10%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Georgie Hawkins 9 months ago
    Beautiful! I made it a few hours before it was ready to be cooked and I think that helped with the flavours. I also did a very simple sauce to go with it as the flavours are in the ravioli so you do not want to compete with them.
    AndyE RC a year ago
    really good for lunch
    SY 2 years ago
    Yummy.. a beautiful side dish idea.
    Kristina 2 years ago
    It was really flavourful and other than making the zucchini noodles, which was a bit of a challenge at first...it was very easy to put together. The family all gave it a thumbs up 👍🏻
    Sarah W. 3 years ago
    This recipe requires a mandolin to slice the zucchini. The little bundles are beautiful and their taste benefits from plenty of fresh basil. I sprinkled freshly ground salt and pepper and smoked paprika (just a dusting) on top. Drizzle with olive oil before baking - any "blue zone" cook would!

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