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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

351 calories; protein 13.7g; carbohydrates 48.4g; dietary fiber 2.1g; sugars 7.9g; fat 10.6g; saturated fat 6.5g; cholesterol 53.1mg; vitamin a iu 634.4IU; vitamin c 19.2mg; folate 32.4mcg; calcium 276.1mg; iron 0.7mg; magnesium 28.4mg; potassium 344.8mg; sodium 541.4mg; thiamin 0.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More