Spinach Ravioli with Zucchini Ribbons

Spinach Ravioli with Zucchini Ribbons

3 Reviews
From: EatingWell Magazine March/April 2013

For this light vegetarian ravioli recipe, we combine gorgeous long ribbons of zucchini with spinach-and-cheese-stuffed ravioli and a light cream sauce for a satisfying vegetarian pasta dinner.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 medium zucchini, very thinly sliced lengthwise (see Tip)
  • 1 pound fresh or frozen spinach-and-cheese ravioli
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 cup half-and-half
  • 2 teaspoons all-purpose flour
  • 1 tablespoon butter
  • 1 large shallot, minced
  • 1/4 cup dry white wine
  • 1/4 cup thinly sliced fresh basil
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup shredded Parmesan cheese


  • Active

  • Ready In

  1. Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.
  2. Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.
  3. Heat butter in a large skillet over medium-high heat. Add shallot and the garlic paste and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes more. Add the flour mixture and cook, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.
  • To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 351 calories; 11 g fat(6 g sat); 2 g fiber; 48 g carbohydrates; 14 g protein; 32 mcg folate; 53 mg cholesterol; 8 g sugars; 0 g added sugars; 634 IU vitamin A; 19 mg vitamin C; 276 mg calcium; 1 mg iron; 541 mg sodium; 345 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Calcium (28% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 3

December 30, 2015
profile image
By: EatingWell User
Great Dinner This is a wonderful dinner!! The wine sauce is very easy to make! Tastes just like you ate at an Italian Restaurant. My only complaint is that I would LOVE to know what brand of ravioli was used. If your counting calories, make sure to account for the difference of calories in the package that you buy vs what the recipe says. The kind I use bumps it from 351cal/serving to 690cal/serving. Pros: Great flavor, easy to prep, easy to make
February 22, 2014
profile image
By: cms585919
My husband usually shy's away from dinners without meat but he loved this. The sauce is great and very light and the zucchini ribbons are delicious. We couldn't find spinach ravioli so used spinach tortellini and it was very delicious. Pros: Great meatless meal
January 12, 2014
profile image
By: MichelleR
Delicious! I followed this as written, except for swapping the spinach ravioli (which my grocery store didn't have) for plain cheese ravioli and a generous handful of fresh spinach. Keeping this one in the regular rotation. We made this the first week of the new year, when we were still feeling some post-holiday baked goods overload. The zucchini was a perfect vehicle for the sauce and absorbed the flavors, while replacing some of the refined pasta with a veggie. Making the zucchini ribbons with a vegetable peeler was a little awkward, but don't sweat it. It's worth getting those nice thin strips. I'm eager to try this in the summer when zucchini and basil are in season. Pros: Replaces some pasta with a veggie.