Zucchini Ricotta Ravioli

My CSA pick-up day is Monday. Sunday late afternoon I try to clean out my refrigerator and use up all my vegetable odds and ends from the week to make dinner Sunday night. I have a some go-to meals to use up leftovers; calzones , frittatas, and ravioli are a few I have mentioned here. Six years ago (! six years!) I posted an easy winter squash ravioli made with wonton wrapper. I thought it might be time to dust off that post and do a summer ravioli.



You’ll need;


  • Gyoza or Wonton wrappers (one is round the other square, your choice)
  • 1 cup (about) of cooked vegetables. I had zucchini and chard but anything you have will be delicious. Corn, peas, spinach are all good too.
  • 1 cup of cheese I like to mix ricotta and another cheese, this time I used a little Parmesan
  • Salt, pepper and a little lemon zest or chopped herbs are nice. I had some basil I added
  • Tomato sauce, broth or just butter and oil for serving



  1. Put some water on to boil and warm whatever sauce you are using in a separate pan.
  2. Chop up the vegetables you are using and mix them with the cheeses and seasonings. You can’t go wrong here. Use up all the odds and ends you have for the filling, if you have too much to fill the ravioli add what is left to what ever sauce you use.
  3. Use a pastry brush to brush some water around the edges of the wrappers to seal the edges. You can make them round and top one wrapper with another or fold them in half like Chinese dumplings. Make sure they are really sealed or you will lose your filling in the boiling water.
  4. Boil the filled ravioli for 2 minutes, drain and transfer to a bowl and top with sauce or broth or just butter.


Five or six round ravioli is a good size portion and 7 or 8 the half moon size is plenty.  I had some fava beans leftover and added them to some broth, this tasted like a restaurant meal- using leftovers! Bonus, it was ready in about a half hour.


Use your imagination and leftovers!

Have a great week, see you at pick-up.





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