Summer Vegetable Ravioli
Elevate your summer dining with this fresh and vibrant Summer Vegetable Ravioli recipe, a perfect showcase of seasonal produce wrapped in tender, homemade pasta. Featuring a creamy ricotta and Parmesan filling studded with sautéed zucchini, yellow squash, cherry tomatoes, and fragrant basil, these delicate ravioli capture the essence of summer flavors in every bite. The recipe guides you through crafting silky pasta from scratch, ensuring a truly artisanal touch. Tossed in a simple garlic butter sauce, this dish is both elegant and comforting, ideal for a light yet satisfying meal. Serve warm with a sprinkle of fresh basil and extra Parmesan for a restaurant-quality finish. Whether for a special occasion or a weeknight treat, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 small Zucchini, finely diced
- 1 small Yellow squash, finely diced
- 0.5 cup Cherry tomatoes, finely chopped
- 4 cloves Garlic, minced
- 0.25 cup Fresh basil, chopped
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 cups Water for boiling
Instructions
In a mixing bowl, combine the flour and a pinch of salt. Create a well in the center of the flour and add 2 eggs and olive oil. Gradually mix to form a dough, then knead for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, prepare the filling. In a skillet over medium heat, sauté the zucchini, yellow squash, and 2 minced garlic cloves in 1 tablespoon of olive oil until softened, about 5 minutes. Transfer to a bowl and allow to cool.
Add the ricotta cheese, Parmesan cheese, 1 beaten egg, cherry tomatoes, basil, and a pinch of salt and pepper to the sautéed vegetables. Mix until well combined.
On a floured surface, roll out the pasta dough into thin sheets using a rolling pin or pasta machine. Aim for a thickness of about 1/16 inch.
Place small dollops (about 1 teaspoon each) of filling evenly spaced on one sheet of pasta. Brush the spaces between the filling with water, then place a second sheet of pasta on top. Press down gently around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli.
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, melt the butter over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant. Add the cooked ravioli and toss gently to coat in the buttery garlic herb sauce.
Serve the ravioli warm with additional grated Parmesan and basil on top, if desired.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 212 mg | 16% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
