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Gluten Free Zucchini Ravioli

Finding gluten-free alternatives can be costly and challenging. Most of the time, when you do find gluten-free pasta in the store, it's not that delish, to say the least. We've got your back with this zucchini ravioli recipe.

Prep Time 30 minutes
Serves: 2
Difficulty Level: Medium
Gluten Free Zucchini Ravioli Image Source: Tasty
Ingredients for ravioli:
Zucchini - 2
Olive oil - as needed
Garlic - 2 cloves (minced)
Spinach - 2 cups (chopped)
Salt and Pepper - as needed
Ricotta cheese - 1 cup
Basil leaves - 2 tbsp.
Mozzarella - 1/2 cup (shredded)
Method of preparing the ravioli:
  1. Preheat oven to 425°F (220°C).
  2. Cut off the zucchini ends, and slice them into thin strips with a peeler.
  3. Layer 2 strips to make an X, and layer 2 more over those to make an asterisk. Repeat the process with the remaining strips, making several separate asterisks.
  4. Heat oil in a pan over medium-high heat. Sauté the garlic for up to a minute. Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
  5. Remove from heat and allow to cool for 10 minutes. Transfer to a bowl and add the ricotta, basil, salt, and pepper. Mix until well combined.
  6. Scoop approximately 1 tbsp of the mixture and place in the middle of each zucchini asterisk.
  7. Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  8. In a baking dish pour the sauce then smooth with a spatula. Evenly place the zucchini ravioli then top with mozzarella cheese. preperation
  9. Bake for 15-20 minutes. Serve with fresh basil.
Source: Half Baked Harvest
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