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Cottage Cheese Zucchini Ravioli

Looking for a cozy, feel-good meal with a fresh twist? This cottage cheese zucchini ravioli from @graceelkus is just the thing. It’s creamy, comforting, and packed with tender zucchini for a lighter take on a classic favorite. Whether you’re making it for a weeknight dinner or a special homemade meal, this ravioli brings together simple ingredients and big flavor in every bite.

  • prep time

    25min

  • Cook Time

    35

  • Total Total Time

    1hrs

  • Serving Size

    3-4

  • Recipe Category Dinner

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Grace Elkus

Ingredients

  • 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil, plus more for serving
  • 4 cloves garlic, smashed and peeled
  • 2 tablespoons DeLallo Tomato Paste Tube
  • 1 (28-ounce) can DeLallo San Marzano-Style Crushed Tomatoes
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 cup full-fat small-curd cottage cheese or ricotta
  • 3 ounces grated low-moisture mozzarella cheese (3/4 cup)
  • 1 ounce DeLallo Parmigiano-Reggiano, freshly grated, plus more for serving
  • 1/4 cup chopped fresh basil leaves, plus more for serving
  • 1 large egg
  • 1 small garlic clove, minced or grated
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon dried oregano
  • Pinch red pepper flakes (optional)
  • Kosher salt and freshly-ground black pepper
  • Crusty bread, for serving (optional)

Directions

  • Add the oil and garlic to a large saucepan over medium heat. Cook, stirring frequently, until fragrant and just beginning to sizzle, 2 to 3 minutes.
  • Add the tomato paste and cook, stirring frequently, until darkened slightly in color, 1 to 2 minutes. Stir in the crushed tomatoes. Add the water to the now-empty can, give it a swirl, and then add to the pan. Stir in the salt.
  • Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Remove and discard the garlic. Taste and add more salt, if needed.
  • Meanwhile, make the ravioli: Heat the oven to 425°F. Line two baking sheets with paper towels.
  • Divide the slices between the towel-lined baking sheets in a single layer (a little overlap is okay). Sprinkle with salt. Let sit while you prepare the filling (this will draw out excess moisture).
  • In a large bowl, stir together the cottage cheese, mozzarella, Parmesan, basil, egg, garlic, lemon zest, oregano, red pepper flakes (if using) and a pinch each of salt and black pepper.
  • Pour 2 cups of the sauce into a large oven-safe skillet (refrigerate or freeze the remainder for another use).
  • Lay two zucchini ribbons vertically on a cutting board, slightly overlapping them. Place two additional ribbons across the center of the first two, forming a cross or “plus sign” shape. Spoon about 2 tablespoons of the filling into the center where the ribbons overlap.
  • Fold the bottom ribbons up and over the filling, then fold the top ribbons down. Next, fold the left ribbons over the center, followed by the right ribbons, creating a sealed square parcel. Transfer to the skillet seam-side down.
  • Repeat with the remaining zucchini ribbons and filling to make 8 ravioli.
  • Bake until the sauce is bubbling and the ravioli are warmed through, 15 to 20 minutes. Top with basil, more Parmesan, and a drizzle of olive oil.
  • Serve with crusty bread to soak up all the sauce.

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Keywords:

cottage cheese ravioli , zucchini ravioli , cottage cheese zucchini ravioli , ravioli recipe

Cottage Cheese Zucchini Ravioli

Looking for a cozy, feel-good meal with a fresh twist? This cottage cheese zucchini ravioli from @graceelkus is just the thing. It’s creamy, comforting, and packed with tender zucchini for a lighter take on a classic favorite. Whether you’re making it for a weeknight dinner or a special homemade meal, this ravioli brings together simple ingredients and big flavor in every bite.