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If you’re craving a dish that’s both healthy and irresistibly comforting, you’re going to fall head over heels for this Zucchini Ravioli with Sausage and Basil Recipe. Imagine tender ribbons of fresh zucchini wrapped around a creamy, savory sausage filling, all smothered in luscious marinara and bubbly melted cheese. It’s a vibrant, low-carb twist on traditional ravioli that combines the freshness of garden basil with the hearty flavors of Italian sausage—an absolute winner for any night of the week. Whether you’re looking to impress dinner guests or enjoy a cozy meal at home, this dish never fails to deliver big on flavor and satisfaction.
Ingredients You’ll Need
This Zucchini Ravioli with Sausage and Basil Recipe brings together a handful of simple but essential ingredients that create a beautiful harmony of flavors and textures. Each component plays a crucial role—from the creamy cheese blend to the fresh basil, and of course, the zucchini ribbons that serve as the perfect delicate “pasta” casing.
- Italian sausage (8 ounces): Provides a rich, savory backbone that adds warmth and depth to the filling.
- Cream cheese (8 ounces, room temperature): Creates a smooth, luscious texture that binds the filling together beautifully.
- Italian seasoning (1 teaspoon): A fragrant medley of herbs that infuses the filling with classic Italian flair.
- Onion powder (1 teaspoon): Adds subtle sweetness and enhances the savory profile.
- Red pepper flakes (½ teaspoon): Gives a gentle hint of heat that awakens the palate.
- Kosher salt (½ teaspoon): Balances all the flavors perfectly without overpowering.
- Ground black pepper (½ teaspoon): Adds a sharp, aromatic note to the filling mix.
- Mozzarella cheese, freshly shredded (1½ cups, divided): Brings melty, gooey goodness that tops the dish with irresistible cheesiness.
- Parmesan cheese, freshly grated (½ cup): Introduces a nutty, salty punch that elevates the cream cheese base.
- Basil leaves (10, sliced): Adds fresh brightness and that unmistakable Italian herb flavor.
- Garlic cloves (3, minced): Infuses the filling with fragrant warmth and complexity.
- Zucchini (4): Thinly sliced into ribbons, serving as the light, veggie-based “pasta” for the ravioli.
- Marinara sauce (32 ounces): A rich tomato sauce that blankets the zucchini parcels, bringing moisture and tang.
How to Make Zucchini Ravioli with Sausage and Basil Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F—this perfect baking temperature will melt the cheese and gently cook the zucchini without making it soggy. Then, lightly spray a 9×13-inch baking pan with nonstick spray to prevent sticking and make cleanup a breeze.
Step 2: Brown the Sausage
In a large skillet over medium heat, cook the Italian sausage until it’s fully browned and beautifully caramelized. This process brings out the sausage’s natural oils and flavors. Once cooked, drain off any excess grease—this keeps the filling creamy instead of greasy—and set the sausage aside to cool slightly.
Step 3: Whip the Cream Cheese Base
While the sausage cools, whip the cream cheese in a large bowl until it’s silky smooth with no lumps. Then stir in the Italian seasoning, onion powder, red pepper flakes, kosher salt, and black pepper to create a flavorful, aromatic base that will make every bite memorable.
Step 4: Build the Filling
Add ¾ cup of the mozzarella, the Parmesan, fresh basil, and minced garlic to the cream cheese mixture. Stir those in gently, then fold in the cooled sausage. This combination blends creamy, cheesy, herbal, and meaty elements into one luscious filling.
Step 5: Prepare the Zucchini Strips
Using a vegetable peeler, shave each zucchini into long, thin ribbons—these become your ravioli “pasta.” To avoid sogginess, gently blot them dry with paper towels. This step ensures your zucchini stays tender but not watery once baked.
Step 6: Assemble the Ravioli
Place two zucchini slices crisscrossed in the shape of an X, then layer two more slices over them to form a star pattern. Dollop a generous spoonful of the sausage and cheese filling into the center, then carefully fold the zucchini strips around it, creating a neat parcel. Repeat this delightful assembly until all your filling and zucchini strips have been used.
Step 7: Layer Sauce and Place Ravioli
Spread half of your marinara sauce evenly across the bottom of the prepared baking pan, creating a flavorful base. Then arrange your zucchini ravioli neatly on top, giving each little bundle a cozy bed of sauce.
Step 8: Add Final Layers
Top the packed ravioli with the remaining marinara sauce, gently spooning it over each parcel. Sprinkle the remaining mozzarella cheese across the entire surface to create that irresistible golden, bubbly cheese topping once baked.
Step 9: Bake and Enjoy!
Bake your masterpiece for 25 to 30 minutes until the cheese is fully melted and gloriously bubbly. The zucchini will be tender, the sausage filling flavorful, and the basil fragrance will fill your kitchen with warmth. Serve immediately and savor each bite of this delightful Zucchini Ravioli with Sausage and Basil Recipe.
How to Serve Zucchini Ravioli with Sausage and Basil Recipe
Garnishes
Finish off your dish with freshly chopped basil or a sprinkle of grated Parmesan for added color and aroma. A drizzle of high-quality extra virgin olive oil can add richness, or a handful of freshly cracked black pepper can lend just the right kick. These simple touches elevate the presentation and taste beautifully.
Side Dishes
Since this Zucchini Ravioli with Sausage and Basil Recipe is quite hearty, lighter sides work best. A crisp mixed greens salad with lemon vinaigrette complements the rich ravioli wonderfully. Alternatively, roasted asparagus or garlic sautéed green beans add a fresh, green crunch that rounds out the meal perfectly.
Creative Ways to Present
You can serve the ravioli in individual shallow bowls to keep the sauce contained and make serving easier. If you’re impressing guests, try plating the ravioli on a wooden board garnished with fresh basil sprigs and grated cheese on the side. For a cozy family dinner, a rustic casserole dish right from the oven invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring them into an airtight container. Stored in the refrigerator, this dish will stay fresh for up to 3 days, making it perfect for next-day lunches or dinners.
Freezing
Although the zucchini might lose some texture when frozen, you can freeze assembled, unbaked ravioli in a single layer on a baking sheet first, then transfer them to a freezer-safe bag for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the cook time.
Reheating
Reheat leftovers in the oven at 350°F for about 15 minutes or until warmed through to preserve texture and flavor. For a quicker option, microwave in short bursts, though the oven method will keep your zucchini ravioli tasting closer to freshly baked.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage will work beautifully in this Zucchini Ravioli with Sausage and Basil Recipe, offering a leaner alternative while maintaining plenty of flavor.
How thin should the zucchini strips be?
Use a vegetable peeler to make long, thin ribbons about 1/8 inch thick. Thin slices help them fold easily around the filling and cook just enough without getting mushy.
Is this dish gluten-free?
Yes! Since the “pasta” is made from zucchini ribbons rather than traditional noodles, this recipe is naturally gluten-free and perfect for those avoiding gluten.
Can I prepare the filling in advance?
For sure! You can make the sausage and cheese filling a day ahead and keep it refrigerated until ready to assemble, saving time on the day you want to bake.
What can I substitute for cream cheese?
If you prefer, ricotta cheese can be a good substitute, though the texture will be a bit lighter. Make sure to drain it well so the filling remains creamy and not watery.
Final Thoughts
This Zucchini Ravioli with Sausage and Basil Recipe is one of those dishes that brings comfort and freshness in equal measures. It’s an inventive way to enjoy a classic pasta dish with a healthier twist, perfect for sharing with loved ones around the table. I can’t wait for you to try it and make it your own—it’s sure to become a beloved staple in your recipe collection!
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Print
Zucchini Ravioli with Sausage and Basil Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Ravioli recipe offers a delightful low-carb alternative to traditional pasta, combining savory Italian sausage and creamy cheese filling wrapped in tender zucchini strips. Baked in marinara sauce with melted mozzarella on top, this dish is flavorful, comforting, and perfect for a wholesome dinner.
Ingredients
Filling
- 8 ounces Italian sausage
- 8 ounces cream cheese, room temperature (1 brick)
- 1 teaspoon Italian seasoning (store-bought or homemade)
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups freshly shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 10 basil leaves, sliced
- 3 cloves garlic, minced
Vegetables
- 4 zucchini
Sauce
- 32 ounces marinara sauce (store-bought or homemade, about 1 jar)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray and set aside to prevent sticking.
- Cook the Sausage: Place a large skillet over medium heat and cook the Italian sausage until fully browned and no pink remains. Drain any excess grease and transfer the sausage to a bowl to cool slightly.
- Make the Filling Base: In a large mixing bowl, whip the cream cheese until smooth and creamy. Add Italian seasoning, onion powder, red pepper flakes, kosher salt, and black pepper. Mix thoroughly until all spices are well incorporated.
- Add Cheeses and Herbs: Stir in ¾ cup of shredded mozzarella, Parmesan cheese, sliced basil leaves, minced garlic, and the cooled cooked sausage. Combine everything evenly to create the ravioli filling.
- Prepare Zucchini Strips: Using a vegetable peeler, peel the zucchini lengthwise into thin, long strips. Gently blot the zucchini strips dry with paper towels to remove excess moisture, which helps prevent soggy ravioli.
- Assemble the Ravioli: Lay two zucchini strips perpendicular forming an X shape, then layer two more strips over in a second X to create a star pattern. Place a dollop of the sausage and cream cheese mixture in the center. Carefully fold the zucchini strips over the filling to enclose it, forming individual ravioli. Repeat until all filling and strips are used.
- Layer the Baking Dish: Spread half of the marinara sauce evenly across the bottom of the prepared baking pan. Arrange the zucchini ravioli in a single layer on top of the sauce.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the top of the ravioli, then sprinkle the remaining ¾ cup mozzarella cheese evenly over the sauce for a melty topping.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy the delicious zucchini ravioli warm as a comforting, lower-carb Italian meal.
Notes
- Using room temperature cream cheese helps achieve a smooth filling texture.
- Blot zucchini strips dry to avoid excess moisture which could make the dish watery.
- Feel free to use homemade marinara sauce for a fresher flavor.
- This dish works well as a gluten-free alternative to traditional ravioli.
- Leftover ravioli can be refrigerated for up to 3 days and reheated gently.
