Smoky Spinach + Zucchini Raviolis with Rustic Tomato Sauce
Not your typical ravioli – with smoked paprika, red pepper flakes, lots of garlic, sautéed buttery shallots and thick ricotta cheese…all wrapped up in seasonally fresh zucchini.
I love a simple and rustic tomato sauce with olive oil and fresh cherry tomatoes. Toss in extra basil and ground black pepper at the end.
Bake them in, individual ramekins for a personalized touch. Plus they stay hot longer and it’s less dishes!
Oh the cheese.
I’m a sucker for creamy gruyere cheese. It melt just right, it’s nutty and has great flavor without over powering the other ingredients. I just love it.
Swiss cheese would be amazing in there. Of course, mozzarella would be stringy and delicious too! But I’m about going a little off the beaten path.
My favorite Vegetarian recipes are below!
Smoky Spinach + Zucchini Raviolis with Rustic Tomato Sauce
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium shallot, small diced
- 2 garlic cloves, minced
- 1 large handful fresh spinach, cleaned + trimmed
- 1 cup organic ricotta cheese
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes (optional)
- salt and pepper, to season
- 1/2 cup grated gruyere cheese
- 1 medium zucchini, sliced thinly
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 1 bunch fresh basil, roughly chopped
Instructions
- Preheat your oven to 425F.
- In a small sauce pan, melt the oil or butter over medium heat. Add in the shallots and garlic and sauté for 1 minute. Add in the spinach and cook until wilted.
- Transfer the shallot, garlic and spinach mixture into a small bowl. Mix in the ricotta cheese, smoked paprika, red pepper flakes, a pinch of each salt and pepper and the gruyere cheese.
- On a cutting board, place 3 slices of the prepared zucchini in a star pattern. First make a cross then add a third strip to make the star. Place a heaping tablespoon of the cheese mixture in the center. Fold the bottom strips of the zucchini in first, followed by the next layer and finish with the third. Flip over carefully and let it rest down on the seam side.
- Place the tomatoes and olive oil in ramekins (or a baking pan). Place the zucchini raviolis on top of the tomatoes. Bake for 15 minutes.
- Turn the oven to Broil and cook for 2 minutes (watch them as every oven is different). You want them to bubble and brown up a bit.
- Remove from the oven and garnish with the basil. Serve and enjoy.
Notes
Use a mandolin, to slice the zucchini. It will be uniform and it takes no time at all. Just be careful of your fingers.
- Prep Time: 10
- Cook Time: 20
- Category: vegetarian
- Method: oven
- Cuisine: Italian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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