AJ Baucco Coaching

3 Cheese Zucchini Ravioli Recipe

Category: Dinner
Tags: Vegetarian,Gluten Free

This recipe is so flavorful that you won't even think you are eating vegetable ravioli. As athletes, it is important to consume enough vegetables, but it is even more important to have them taste good. Even though this recipe is vegetarian, it is still hearty. Make it your main course or enjoy it as a side dish.


- 2 heirloom tomatoes, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced or grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- large handful fresh basil, roughly chopped
- 4 sprigs fresh thyme
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 3 medium zucchini or summer squash
- kosher salt and pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil


1. Preheat the oven to 425 degrees F.

2. In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst.

3. Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt.

4. In a medium bowl, combine the cheeses, basil, and a pinch of salt and pepper.

5. Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.

6. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan.

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