I know I’ve mentioned this before, but I am hooked on Instagram reels, particularly food reels. I was intrigued by these little ravioli pockets made with zucchini, and since I had a plan to can tomato sauce yesterday, I decided it was a perfect day to try my hand at these “healthier” ravioli. And to test my sauce. This is the time of year that zucchini is very plentiful, but you don’t want to use the giant ones. Save those for making breads and cakes and savory dishes like ratatouille. The pockets were fun and easy to make. I must admit that ravioli made with homemade pasta trumps zucchini ravioli by a smidge, but I thought these were delicious. And if you’re counting calories, all the better! Love experimenting with new things…and even happier when they are a success.

Filling Ingredients:

15 oz of ricotta

1 egg

1 1/2 cups of mozzarella

3/4 cup fresh grated parmigiana

1 1/2 cups of chopped spinach (fresh or frozen)

2 tsp Italian seasoning

salt and pepper to taste

tomato sauce of your choosing

And 3 medium size zucchini

Add all of the filling ingredients to a mixing bowl and stir well to combine.

I used a mandolin to slice my zucchini but you could also use a peeler. You want the slices to be nice and thin to get a good fold.

Preheat your oven to 375. Start forming your ravioli. Take two zucchini ribbons and crisscross them. Put a generous tablespoon of filling in the center and fold the ends over to form a pocket.

The filling and zucchini made approximately 2 dozen ravioli.

I lined a jelly roll pan with heavy foil (for easy clean-up) and spread about a cup of sauce in the pan. Arrange the ravioli on top of the sauce.

Add a dollop of sauce on top of each pocket.

Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup freshly grated parmigiana cheese.

Bake for 25-30 minutes until the cheese is melted and golden.

Serve with a nice salad and some garlic bread, and enjoy a delicious, healthy, almost diet worthy dinner!

NOTE: You can modify the filling based on personal preference. My filling recipe is basically the filling I use for stuffed shells and lasagna. Fresh parsley or basil could be substituted for the spinach.

Prefer an Alfredo over a red sauce…that would be delicious as well.