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Zavioli with Spinach and Ricotta

Rated as 4.47 out of 5 Stars
721

"A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese."
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Ingredients

55 m servings 267
Original recipe yields 4 servings (9 zavioli)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees 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 peddles.
  4. Slice zucchini lengthwise into strips using a mandoline.
  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 center 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 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
  7. Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

Footnotes

  • Cook's Note:
  • Toast the pine nuts if desired.

Nutrition Facts


Per Serving: 267 calories; 17.8 13.6 15.3 73 240 Full nutrition

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Reviews

Read all reviews 24
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on fold...

Most helpful critical review

I followed the recipe. Was very tasteless. I think the zucchini needed to be sauteed a bit before making into parcels. Needed a huge help I g of salt and pepper - very bland! Had 8 people (2...

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We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on fold...

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 bec...

I microwaved the zucchini first to soften it otherwise followed the recipe.

- Used macadamias instead of pine nuts, and a yellow squash instead of zucchini, as that's what I had. - Added SALT to the pesto mix. - MIXED pesto & ricotta mix together after prep, to save t...

Thank you Buckwheat Queen for this creative use of our harvest. Although I made many changes to use what I had on hand I.e. swiss chard instead of spinach, it's this recipe that I used as a ba...

Looked so pretty it was almost a shame to eat this healthy meal! No mandolin? Use a potato peeler. I also recommend using 4 strips per Zavioli, this required 4 small zucchinis but made for eas...

This turned out wonderful and worth the extra time to make. I did add some additional spices to the ricotta mixture (the same as I use for my lasagna recipe). My only problem was I wasn't able t...

These were delicious and fun to make! Loved that these were healthier and gluten free friendly too! We had 2 medium sized zucchinis, and overlapped 2 slices both lengthwise and crosswise. I saut...

Very tasty. I didn’t have a mandolin slicer so getting the zucchini thin enough to roll was a bit of a challenge. Mine wasn’t super pretty but it was delicious. It did spring a lot of water as ...