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This quick and easy Pesto Cheese Zucchini Ravioli with Burst Tomatoes is best for nights when you’re craving Italian, but also wanting to keep things light and summery. Summer zucchini is sliced into ribbons and rolled up with a basil pesto and ricotta cheese mixture. Then baked in a simple wine and burst cherry tomato sauce with fresh thyme and garlic. This ravioli is creamy and cheesy with a sauce that bursts in your mouth with flavor. Totally delicious. And surprise? It’s also so quick and easy!

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

It’s a ravioli kind of Tuesday! Welcome back guys! Hope you all had a fun long weekend and July 4th! I will hopefully have made it to Mexico by the time you all read this. Though I’m currently sitting on the studio floor typing this up on Sunday night in prep for a day of travel tomorrow….

But, I’m envisioning today, when I’ll be hanging with Asher by the pool in the Mexican sun.

Anyway, I’m really excited to tell you about this zucchini “ravioli”. It’s extra cheesy, saucy, delicious, and you know, even pretty healthy too. But most importantly, it’s just delicious, and a great way to use up that farmers market zucchini.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

Here’s the truth…

I’ve never loved, loved zucchini. Sure, I do enjoy it roasted, but it needs to be roasted, not underdone and watery. I’ve found that most zucchini dishes can tend to be watery thanks to the huge amount of water zucchini contains.

Whenever I work with zucchini, I always try to think up a fun way to, one, reinvent it, and two, make sure it’s extra delicious and perfectly cooked.

This means I’m either grilling it up, like I did with this vegetable sandwich. Or I’m cutting it into ribbons and giving it a whole new look, like with this ravioli. Zucchini is not the most flavorful vegetable, so I figure we ought to really dress it up.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

The details

This dish is simple and so fun to make. I love to start with the cherry tomato sauce. It’s simply a toss up of cherry tomatoes, olive oil, wine, garlic and thyme. We’re roasting the sauce in the oven until the tomatoes just begin to burst.

The tomatoes will caramelize and be just a touch sweet. But the balsamic vinegar and wine add just the right amount of acidity to balance out the tomatoes.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

While the tomatoes are roasting, make the ravioli.

Start out by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can use a knife as well. You’ll want to lay the zucchini flat, sprinkle it with salt, and let it sit a few minutes. Doing this will draw out any excess water and make the zucchini ribbons pliable for rolling.

Then just mix fresh ricotta cheese with some basil pesto and provolone. Wrap the cheese up in the zucchini. It looks all fancy, but it’s actually the easiest to do.

At this point, place the zucchini “ravioli” seam side down into the tomatoes. Then just roast the entire dish in the oven until the zucchini is warmed throughout.

No boiling water, and only one messy baking dish too!

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

Your kitchen will smell incredible as this bakes away. It’s just like cheesy ravioli, but minus the pasta, so it’s perfectly light and fitting for warm summer nights.

You guys know me, I’m usually all about the pasta. But this cheesy zucchini is surprisingly filling and layered with great flavor and texture! I would add bread on the side though for scooping up the extra tomatoes. YUMM!

Hope you guys enjoy!

Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

Looking for other zucchini recipes? Here are some favorites:

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs

Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara

Cheesy Zucchini Chicken and Rice Bake

Chocolate Chunk Almond Butter Zucchini Bread

Lastly, if you make this Pesto Cheese Zucchini Ravioli with Burst Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 298 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven to 425° F.
    2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 
    3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water.
    4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 
    5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. Enjoy!
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Pesto Cheese Zucchini Ravioli with Burst Tomatoes | halfbakedharvest.com

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Comments

  1. 5 stars
    I made this recipe last night using the summer squash from our garden and my own pesto recipe. It was phenomenal. Both my husband and I loved it. This will surely be made again and again.

    1. Hey Nancy,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    2. Could you post the picture you reference with the Xs? Might help me out with assembly… Had issues getting them to stay together so I used toothpicks and kept an eye on them in the oven. Great flavor!

  2. 5 stars
    Hands down an amazing dish with flavors that are restaurant quality. Will definitely be a regular in my dinner rotation. Thank you again for yet another delicious recipe.

    1. Hey Kim,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Christina,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  3. I made this last week with vegan ricotta and provolone and it was so delicious! I’m making it again today.

    1. Hey Marysia,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  4. 5 stars
    What a great low carb meal to satisfy that pasta craving! Only issue was alot of moisture under tomatoes but we just scooped around it. Amazing!

    1. Hey Elle,
      Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  5. Can’t wait to eat this gorgeous dish, which I just put in the oven– based on my difficulty with the “zucchini cross”, I think a Mandolin would be absolutely necessary for next time to get the right thinness! 🙂

  6. Made this last night for 3 persons. Easy to do, absolutely delicious! Highly recommend. Served with rack of lamb and a green salad.

    1. Hey Cindy,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

    1. Hey Terri,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  7. This was SUPER delicious. The whole family loved it. I think I would make the zucchini slices thinner next time as I couldn’t get them to roll very easily. My daughter said it would be good to make them like s’mores with the zucchini being like the graham crackers. Thanks for another amazing recipe.

    1. Hey Lisa,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

    1. Hey Kristy,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  8. 4 stars
    Hi! I made this tonight. I’m not sure my zucchini were thin enough and they were a little short so I made little bundles and used a toothpick. For some short edge pieces I made little stacks. It was tasty, though I would have preferred more pesto I think.

    Yum!

    1. Hey Amy,
      Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  9. OMG, this was just the inspiration and recipe I needed for my Dad’s birthday dinner. I just made pesto from my garden basil. This will be perfect. Thank you!

    1. Hey Amy,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan

  10. Just perfection! The sauce was so yummy! Next time I’ll be sure to have some crusty bread to dip into that delectable sauce!

    1. Hey Julie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  11. 5 stars
    This was absolutely delicious! I forgot to switch the setting on my mandoline so my ribbons were thick so I just used one ribbon and rolled each slice. So yummy!

    1. Hey Julie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  12. Delicious! My tomatoes and zucchini kicked off a lot of liquid and I wish I had crusty bread to sop it up.

    1. Hey Karen,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan