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Spinach Ravioli with Zucchini Ribbons

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 2 medium zucchini, very thinly sliced lengthwise (see Tip)
    • 1 pound fresh or frozen spinach-and-cheese ravioli
    • 2 cloves garlic, crushed
    • ½ teaspoon salt
    • ½ cup half-and-half
    • 2 teaspoons all-purpose flour
    • 1 tablespoon butter
    • 1 large shallot, minced
    • ¼ cup dry white wine
    • ¼ cup thinly sliced fresh basil
    • ¼ teaspoon freshly ground pepper
    • ¼ cup shredded Parmesan cheese


  • 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.
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