Zavioli with Spinach and Ricotta

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Zavioli with Spinach and Ricotta

Prep 35 m

Cook 20 m

Ready In 55 m

4 Servings

267 Calories


"A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese."

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  1. 1 1/4 cups ricotta cheese

  2. 1 cup chopped spinach

  3. 1 egg, lightly beaten

  4. 1 teaspoon ground black pepper

  5. 1 cup basil leaves, torn

  6. 2 tablespoons extra-virgin olive oil, or more to taste

  7. 1/2 clove garlic (optional)

  8. 2 tablespoons pine nuts

  9. 1 extra large zucchini

  10. 9 toothpicks, soaked in water

  11. 1/4 cup pasta sauce

  12. 2 tablespoons grated Parmigiano-Reggiano cheese


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

  3. Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.

  4. Slice zucchini lengthwise into strips using a mandoline.

  5. Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.

  6. Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.

  7. Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

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