Description
This baked cheese ravioli dish features layers of zucchini, ricotta, and pasta sauce, all topped with balsamic glaze and Parmesan for a delicious meal.
Ingredients
Scale
- 1 medium zucchini
- as needed olive oil
- to taste freshly ground black pepper
- as needed salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup whole milk ricotta cheese
- 1 medium lemon (juiced and zested)
- 24 ounces jar pasta sauce of choice
- 10 ounces package cheese ravioli
- as needed balsamic glaze
- for serving freshly grated Parmesan
Instructions
- Preheat the oven to 400F.
- Slice the zucchini into half moons.
- Transfer to a medium bowl and toss with a drizzle of olive oil, freshly ground black pepper, pinch of salt, and optional red pepper flakes.
- In a medium bowl, whisk together 1 cup ricotta with 2 tablespoons lemon juice, the zest of a lemon, and a pinch of salt and pepper. Set aside.
- In a 7×11-inch or similarly sized baking dish, drizzle a thin layer of tomato sauce. Spread with a spatula to coat the baking dish.
- Add the ravioli in a single layer.
- Top with the remaining pasta sauce, then top with the zucchini.
- Add dollops of the ricotta throughout the pasta.
- Cover tightly with foil or an upside-down baking sheet. Bake at 400F for 25 minutes.
- Remove the lid and continue cooking for 10 minutes, or until the zucchini and ricotta are starting to brown.
- Remove from the oven. Add a drizzle of balsamic glaze.
- Serve garnished with freshly grated Parmesan.
- Enjoy!
Notes
- Note #1: You can use any type of cheese ravioli you prefer.
- Note #2: Balsamic glaze adds a wonderful finish but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg