Description
This Pesto Cheese Zucchini Ravioli with Burst Tomatoes is a light and flavorful dish perfect for a fresh, vegetable-forward meal. Tender zucchini ribbons are layered with creamy ricotta, provolone, and basil pesto to create delicate ravioli pockets baked alongside burst cherry tomatoes infused with garlic, white wine, and balsamic vinegar. Finished with fresh herbs, this recipe offers a delightful combination of savory, tangy, and herbaceous flavors in just 45 minutes.
Ingredients
For the Burst Tomatoes
- 3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
For the Zucchini Ravioli
- 3-4 medium zucchini or summer squash
- 3/4 cup whole milk ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup basil pesto
- Fresh basil and thyme, for serving
Instructions
- Preheat and Prepare Tomatoes: Preheat your oven to 425°F. In a baking dish, combine the cherry tomatoes with chopped garlic, olive oil, dry white wine, balsamic vinegar, fresh thyme, crushed red pepper flakes, salt, and black pepper. Toss to mix evenly.
- Bake Tomatoes: Place the baking dish in the oven and bake for 10-15 minutes, or until the tomatoes start to burst and release their juices, creating a savory sauce base.
- Prepare Zucchini Ribbons: While the tomatoes bake, use a mandolin or a sharp knife to slice the zucchini into 1/4 inch thick ribbons. Lay the ribbons flat on a kitchen towel, sprinkle evenly with salt, and let them sit for 5-10 minutes to draw out excess moisture. Blot the zucchini dry with a towel.
- Make Filling and Shape Ravioli: In a bowl, mix the ricotta cheese, shredded provolone, and basil pesto until well combined. To form the ravioli, take 3-4 zucchini ribbons and arrange them layered in a star shape—start with one ribbon, add another to form an X, then add more ribbons to overlap the X shape. Spoon about 1 tablespoon of the cheese filling onto the center. Gather the ends of the zucchini ribbons together over the filling to seal the ravioli. Repeat for the remaining zucchini and filling.
- Assemble and Bake Ravioli: Remove the burst tomatoes from the oven and arrange the zucchini ravioli seam-side down on top of the tomato sauce. Drizzle lightly with olive oil and season with additional salt and pepper to taste.
- Final Bake: Return the dish to the oven and bake for another 15 minutes, or until the ravioli are warmed through and flavors meld.
- Serve: Garnish the dish with fresh basil and thyme leaves. Serve warm and enjoy the fresh, cheesy, and aromatic ravioli paired with the tangy burst tomato sauce.
Notes
- You can substitute summer squash if zucchini is unavailable.
- If you prefer, use a food-safe toothpick to help secure the zucchini ravioli ends.
- Use fresh pesto for the best flavor impact.
- For a dairy-free version, substitute ricotta and provolone with vegan cheese alternatives.
- Adjust red pepper flakes to your heat preference.
- Use gluten-free pesto if you require a gluten-free meal.
