Zucchini Ravioli

By Mark Ibrahim

Ribbons of seedless green zucchini folded into hand-wrapped packets. Filled with a rich, whipped ricotta and steamed baby spinach stuffing, layered with briny mixed olives, bright lemon zest, and the warm, fruity heat of Aleppo pepper and sumac.

Servings 2

Total Time 30 min

Difficulty Medium

Seven zucchini-wrapped parcels with golden-brown grill marks in a white serving platter.

Ingredients

2 large green zucchini
16 oz ricotta
8 oz fresh baby spinach, steamed in a bit of water, then chopped
½ cup mixed olives, chopped
1 tbsp sumac
1 tbsp Aleppo pepper
olive oil
1 lemon, zested
splash of lemon juice
salt and pepper, to taste

Appetizers Broil Skillet Italian Under 30 Minutes Vegetarian All Recipes

Directions

Prep the Zucchini Ribbons: Using a mandoline or a sharp vegetable peeler, thinly slice the large green zucchini lengthwise into long, flexible strips. Stop slicing once you reach the core, discarding or saving the soft, seedy center pieces to ensure the ribbons hold their shape.
Steam & Chop the Spinach: Place the fresh baby spinach in a saucepan with a splash of water. Cover and steam over medium heat for 2–3 minutes until fully wilted. Drain thoroughly, pressing out all excess moisture with a paper towel or fine mesh strainer, then roughly chop.
Mix the Filling: In a medium bowl, combine the 16 oz of ricotta, the chopped steamed spinach, ½ cup of chopped mixed olives, 1 tablespoon of sumac, 1 tablespoon of Aleppo pepper, the zest of 1 lemon, a splash of lemon juice, and a drizzle of olive oil. Season with salt and pepper to taste, mixing until thoroughly combined.
Assemble the Ravioli Packets: On a clean work surface, lay down two zucchini strips perpendicular to each other to form an "X" shape. Place 2 tablespoons of the ricotta mixture directly into the center of the X. Fold the ends of the zucchini strips over the filling one by one, tucking them in tightly to create a neat, square "packet." Repeat for the remaining mixture.
Sauté: Heat a tablespoon of garlic- and thyme-infused olive oil in a broiler-safe skillet (like cast iron) over medium-high heat. Gently place the zucchini packets fold-side down in the pan to seal them. Sauté for 2–3 minutes per side until light golden brown and tender.
Broil & Finish: Top each packet generously with shredded parmesan cheese. Transfer the entire skillet to the oven and broil on high for 2–3 minutes, or until the cheese is melted, bubbling, and beautifully browned.

Notes

Avoiding the Seedy Core (Structural Integrity): Zucchini cores have a high water content and contain seeds that easily tear. By utilizing only the firm outer flesh, you ensure the ribbons remain flexible enough to bend without snapping and durable enough to hold the heavy ricotta stuffing.

Wringing Out the Spinach: Spinach is roughly 90% water. Steaming it collapses the structure, but squeezing out the residual water afterwards is the most critical step. If skipped, that water will leak directly into the ricotta mixture during cooking, causing your ravioli filling to split and turn watery.

The “X” Fold (Enveloping): Laying the strips in an intersecting grid mimics the mechanical seal of standard pasta dough. Folding them over creates multi-layered overlapping seams that trap steam inside, gently warming the ricotta through without letting the cheese burst out into the skillet.

Dual-Stage Cooking (Sauté to Broil): Sautéing the packets fold-side down instantly glues the zucchini seams together through rapid starch and protein contraction. Transitioning to the broiler shifts the heat from bottom-conductive to top-radiant, perfectly melting the parmesan cheese into a crispy crust while keeping the underlying zucchini vibrant and crisp-tender.