Imagine transforming simple ingredients into a restaurant-worthy pasta dish that will make your dinner guests swoon with delight! These handcrafted zucchini ricotta ravioli are not just a meal, but a culinary journey that combines the fresh, vibrant flavors of zucchini with creamy ricotta, all nestled in delicate, hand-rolled pasta. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your kitchen skills and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 large zucchinis
- 1 cup ricotta cheese
- 1 egg
- 1 cup all-purpose flour
- Salt to taste
- 1/2 cup grated Parmesan cheese
- Marinara sauce for serving
Instructions
- Prepare the zucchini filling by grating the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a mixing bowl, combine the squeezed zucchini, ricotta cheese, 1/4 cup of grated Parmesan, and the egg. Season with salt to taste and mix until well incorporated.
- Create the pasta dough by combining all-purpose flour with a pinch of salt on a clean work surface. Make a well in the center and gradually mix in water until a smooth, elastic dough forms.
- Knead the pasta dough for 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Roll out the pasta dough very thinly using a pasta machine or rolling pin. Aim for thin, translucent sheets approximately 1/16 inch thick.
- Place small dollops of the zucchini-ricotta mixture evenly spaced on one half of the pasta sheet, leaving about 1 inch between each filling portion.
- Fold the other half of the pasta sheet over the filling. Press around each filling mound to seal, removing any air pockets. Cut into individual ravioli using a ravioli cutter or sharp knife.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes until they float to the surface.
- Remove the ravioli with a slotted spoon and drain briefly. Plate the ravioli and top with warm marinara sauce and the remaining Parmesan cheese.
- Serve immediately while hot, garnishing with fresh basil or additional Parmesan if desired.
Tips
- Moisture is the Enemy: When preparing zucchini, squeeze out as much water as possible to prevent soggy ravioli. Use a clean kitchen towel and apply firm pressure.
- Dough Consistency is Key: Take your time kneading the pasta dough. A smooth, elastic texture ensures perfectly tender ravioli.
- Thin Pasta Sheets Matter: Roll your pasta as thin as possible (about 1/16 inch) for the most delicate, melt-in-your-mouth texture.
- Seal Carefully: When forming ravioli, press out all air bubbles to prevent them from bursting during cooking.
- Don't Overcrowd the Pot: Cook ravioli in batches to ensure they have enough space to cook evenly.
- Fresh is Best: Serve immediately after cooking for the ultimate taste and texture experience.
- Optional Flavor Boost: Experiment with adding fresh herbs like basil or thyme to your filling for an extra flavor dimension.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
