Zavioli with Spinach and Ricotta

    55 minutes

    Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach and fresh pesto.

    1 person made this

    Serves: 4 

    • 300g ricotta cheese
    • 30g chopped spinach
    • 1 egg, lightly beaten
    • 1 teaspoon ground black pepper
    • 40g basil leaves, torn
    • 2 tablespoons extra-virgin olive oil, or more to taste
    • 1/2 clove garlic (optional)
    • 2 tablespoons pine nuts
    • 1 extra large zucchini
    • 9 toothpicks, soaked in water
    • 4 tablespoons pasta sauce
    • 2 tablespoons grated Parmesan cheese

    Preparation:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Preheat oven to 180 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 pebbles.
    4. Slice zucchini lengthwise into strips using a mandoline or wide vegetable peeler.
    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 centre 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 1cm apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmesan cheese on top.
    7. Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.


    Toast the pine nuts if desired.

    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    This dish is pretty good, and tastes great. A few things I would change: 1. Refrigerate the ricotta cheese mixture while prepping the rest of the ingredients. Maybe even longer. The mixture becomes very watery while baking. 2. Cook the zucchini(while cheese mix is in the fridge). The zucchini does not get soft while in the oven - even with cooking 15 mins longer than suggested. Next time I will sautée the zucchini strips til they are soft before assembling. 3. As the other reviewer suggested, I added sauce and cheese to the tops of the zavioli, and I'm very glad I did. With the mixture becoming so watery there was no real sauce left in the bottom. Otherwise, very good low carb option. By my calculations, it added up to 3 WW smart points per zavioli. Less olive oil could be used to lower that number.  -  15 Jun 2017  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 8 collections