Zucchini noodles, the kind that mimics spaghetti, are old news. Don't get me wrong, I love the low-carb spirals; it's just at this point, we've all seen our fair share. These zucchini ravioli, however, are an entirely different story. Total zoodle game-changer.
When my coworker Lindsay made zucchini lasagna roll-ups, everyone freaked out—not just us (the perpetually hungry Delish editors) but the Internet. Millions watched in wonder as she rolled the thin vegetable strips into rose-like lasagna bites, and I was immediately inspired to copy her technique. If wide zucchini noodles can used to make lasagna, why not ravioli?
Lindsay sliced the zukes by hand, which totally works. But I prefer to use a vegetable peeler to make ravioli. The thinner the noodles, the more ravioli-like the outcome. Truthfully, this step is a little bit annoying and is easily the hardest part of the recipe. I found that you almost need to dig into the zucchini flesh to successfully peel a whole strip. The fussiness is over soon enough, and the best part—folding the noodles to envelop the ricotta mixture—comes soon after. It's like folding a little ricotta-filled present.
These "al dente" ravioli are perhaps nothing like any ravs you've had before. The cheese filling may be traditional, but the vessel in which it comes is different—in a wonderful, guilt-free way.
GET THE RECIPE HERE.
PIN IT FOR LATER
