Ingredients
Scale
- 2 and ¾ cups (708g) homemade meat sauce
- 3 medium size zucchini
- 15 ounces (425g) ricotta cheese
- 8 ounces (227g) italian blend shredded cheese
- 3 tablespoons (17g) grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 375ºF (191ºC). Line a baking pan with 1 and ½ cups of sauce and set it aside.
- Using a mandolin, slice the zucchini lengthwise into ¼" thick slices. Aim for at least 32 total slices, making extras just in case.
- In a medium-size bowl, combine ricotta, 4 ounces of shredded cheese, grated Parmesan, seasoning, garlic powder, and salt. Mix well and adjust seasoning to taste, then stir in the beaten egg.
- Lay 4 zucchini slices in the shape of a lowercase 't,' overlapping slightly. Place 2 heaping tablespoons of the filling in the center and fold the slices to create a pocket. Place ravioli seam-side down in the prepared pan.
- Top each ravioli with more filling and about ¼ cup of sauce. Sprinkle the remaining shredded cheese over the top and bake for 20 to 25 minutes until bubbly. Let cool for 15 minutes before serving.
Notes
For a vegetarian option, replace meat sauce with your favorite non-meat sauce.
Leftovers can be stored covered in the refrigerator for up to 5 days.
Ravioli can be frozen for up to 3 months; thaw in the refrigerator overnight before cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Entrees
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 ravioli
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg