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Spinach Ravioli with Zucchini Ribbons

Spinach Ravioli with Zucchini Ribbons

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.


4 servings, generous 1 cup each

Prep Time

30 minutes

Total Time

30 minutes


  • 2medium zucchini, very thinly sliced lengthwise
  • 1pound fresh or frozen spinach-and-cheese ravioli
  • 2cloves garlic, crushed
  • 1/2teaspoon salt
  • 1/2cup half-and-half
  • 2teaspoons all-purpose flour
  • 1tablespoon butter
  • 1large shallot, minced
  • 1/4cup dry white wine
  • 1/4cup thinly sliced fresh basil
  • 1/4teaspoon freshly ground pepper
  • 1/4cup 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 zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.

Nutrition Facts

Per serving (recipe makes 4 servings, generous 1 cup each)

Calories 351kcal
Carbohydrate Total 48g
Total Sugars 7g
Added Sugars 0g
Fiber 2g
Total Fat 11g
Saturated Fat 6g
Mono Saturated Fat 2g
Cholesterol 53mg
Sodium 541mg
Protein 14g
Potassium 345mg
Calcium 276mg
Folate 32mcg
Vitamin E 1mg
Zinc 1mg
Vitamin B3 1mg

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