Three Cheese Ravioli with Tomato Sauce

With Zucchini and Parmesan

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Let us show you how pain-free it can be to fill your own ravioli with not one, not two, but three cheeses for a delicious dinner that's easy enough for a weeknight, but fancy enough for date night. Ricotta, Parmesan, and mozzarella cheeses fill out tender ravioli topped off with a rich, chunky tomato sauce and fresh zucchini. Set aside a little counter space and get in on the goodness!

In Your Box (serves 2)

  • 1 Garlic Clove
  • 2 Zucchini
  • Info
    3 fl. oz. Liquid Egg
  • Info
    ⅔ cup Ricotta Cheese
  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    1 Pack of Wonton Wrappers
  • 1 tsp. Dried Oregano
  • 11 fl. oz. Marinara Sauce
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
    623
  • Carbohydrates
    83g
  • Fat
    36g
  • Protein
    43g
  • Sodium
    2160mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Trim zucchini ends and cut into ¼" rounds. Reserve 1 Tbsp. liquid egg in a small bowl for sealing ravioli. Mix ricotta, mozzarella, remaining liquid egg, Parmesan (reserving 1 Tbsp. for garnish), and ½ tsp. salt together in a mixing bowl.

  • Step 2 - Fill the Ravioli
    2

    Fill the Ravioli

    Lay wonton wrappers on work surface, 6 across and 4 down. Working in the two center rows, place 1 ½ Tbsp. cheese filling in the center of each wrapper. Don't overfill ravioli, as it can cause them to rupture during cooking. Right before sealing, brush a light coating of liquid egg around the edges of all wrappers (you may want to do this in batches so egg doesn't dry).

  • Step 3 - Assemble the Ravioli
    3

    Assemble the Ravioli

    Place empty wonton wrappers on top of filled wrappers. Use your fingers to seal edges by pressing around filling and working outwards to edges. If wrappers aren't sealing, brush them again lightly with egg. Avoid trapping air in ravioli, as they will rupture. Bring a large pot of lightly salted water to a boil.

  • Step 4 - Crimp and Trim the Edges
    4

    Crimp and Trim the Edges

    Carefully, but firmly, press end of fork tines all around edges of ravioli. Don't press too close to the filling - it may tear wrapper. Repeat with all ravioli. Use your knife to trim excess dough off ravioli edges, leaving ¼" on each side.

  • Step 5 - Cook Sauce and Ravioli
    5

    Cook Sauce and Ravioli

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil to hot pan. Add zucchini and cook 3 minutes, flipping once, until browned. Remove zucchini to a plate and return pan to heat. Add garlic and cook 30 seconds. Add oregano, cook 1 minute, then add marinara sauce and bring to a boil. Remove from heat, stir in butter, and season with salt and pepper (to taste). Drop ravioli carefully into boiling water and cook about 2-3 minutes, or until hot and firm. Carefully remove from water with a slotted spoon.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add half the sauce to plate, then place ravioli on sauce. Top with zucchini and another layer of sauce. Garnish with reserved Parmesan.