Ingredients
For the marinara sauce (makes 3 cups; you’ll need 2 for this recipe):
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 4 cloves garlic, smashed and peeled
- 2 tablespoons DeLallo Tomato Paste
- 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 1 cup water
- 1 teaspoon kosher salt
For the ravioli:
- 4 medium or 3 large zucchini
- 1 cup full-fat small-curd cottage cheese or ricotta
- 3 ounces grated low-moisture mozzarella cheese (3/4 cup)
- 1 ounce freshly-grated Parmesan cheese (1/2 cup), plus more for serving
- 1/4 cup chopped fresh basil leaves, plus more for serving
- 1 large egg
- 1 small clove garlic, minced or grated
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried oregano
- pinch red pepper flakes (optional)
- Kosher salt and freshly-ground black pepper
- Crusty bread, for serving (optional)
Instructions
Make the marinara sauce:
- Add the oil and garlic to a large saucepan over medium heat. Cook, stirring frequently, until fragrant and just beginning to sizzle, 2 to 3 minutes.
- Add the tomato paste and cook, stirring frequently, until darkened slightly in color, 1 to 2 minutes. Stir in the crushed tomatoes. Add the water to the now-empty can, give it a swirl, and then add to the pan. Stir in the salt.
- Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Remove and discard the garlic. Taste and add more salt, if needed.
Meanwhile, make the ravioli:
- Heat the oven to 425°F. Line two baking sheets with paper towels.
- Trim off the ends of the zucchini. Use a vegetable peeler to create thin ribbons (you’ll need 32 total).
- Divide the slices between the towel-lined baking sheets in a single layer (a little overlap is okay). Sprinkle with salt. Let sit while you prepare the filling (this will draw out excess moisture).
- In a large bowl, stir together the cottage cheese, mozzarella, Parmesan, basil, egg, garlic, lemon zest, oregano, red pepper flakes (if using) and a pinch each of salt and black pepper.
- Pour 2 cups of the sauce into a large oven-safe skillet (refrigerate or freeze the remainder for another use).
- Lay two zucchini ribbons vertically on a cutting board, slightly overlapping them. Place two additional ribbons across the center of the first two, forming a cross or “plus sign” shape. Spoon about 2 tablespoons of the filling into the center where the ribbons overlap.
- Fold the bottom ribbons up and over the filling, then fold the top ribbons down. Next, fold the left ribbons over the center, followed by the right ribbons, creating a sealed square parcel. Transfer to the skillet seam-side down.
- Repeat with the remaining zucchini ribbons and filling to make 8 ravioli.
- Bake until the sauce is bubbling and the ravioli are warmed through, 15 to 20 minutes. Top with basil, more Parmesan, and a drizzle of olive oil. Serve with crusty bread to soak up all the sauce.