Zucchini 'Ravioli' – The Ultimate Cheesy Delight!
Enjoy a cheesy zucchini ravioli delight featuring fresh heirloom and cherry tomatoes, garlic, and basil tossed in olive oil and balsamic vinegar.
Ingredients
- 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
- 3 medium zucchini or summer squash
Instructions
- Preheat the oven to 425 degrees F. In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst.
- Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt.
- In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper.
- Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo).
- Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.
- Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan. Enjoy!
Notes
- For the best 'noodles', use a mandolin for uniformly thin zucchini slices. This ensures even cooking and easy folding.
- If your zucchini slices seem too stiff, let them sit with salt for 10-15 minutes to draw out excess water, then pat dry. This makes them more pliable.
- To ensure the filling is safe, use pasteurized cheeses. If you're using fresh eggs in the filling (though this recipe doesn't), ensure they are cooked through to an internal temperature of 160°F (71°C).
- Leftover zucchini ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your zucchini slices seem too stiff, let them sit with salt for 10-15 minutes to draw out excess water, then pat dry. This makes them more pliable.
- To ensure the filling is safe, use pasteurized cheeses. If you're using fresh eggs in the filling (though this recipe doesn't), ensure they are cooked through to an internal temperature of 160°F (71°C).
- Leftover zucchini ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.