Jane Brody's Zucchini Ravioli Recipe

Looking for an easy Jane Brody's Zucchini Ravioli recipe? Learn how to make Jane Brody's Zucchini Ravioli using healthy ingredients.


Submitted by sabrequeen1218

Makes 6 servings



It's really supposed to be eggplant, but I'm trying it with zucchini because I have so much! The only other thing I changed from the book is to use yogurt instead of ricotta and a banana pepper instead of a bell pepper, because that's what I had on hand. I also reduced the amount of olive oil from 2 tbsp to 1. In the book, she recommends that you serve it with parmesan and parsley, or sprinkle some tomato sauce over the top if you wish. It can keep in the fridge for 5 days. One serving is 8 ravioli, if you use 48 wrappers. The packages I buy usually contain about 48 wrappers (Nasoya brand).

Recipe Ingredients for Jane Brody's Zucchini Ravioli

1 tbsp olive oil
1 pound zucchini, chopped
1/4 cup onion, chopped
1/4 cup banana pepper, chopped
1 clove garlic, minced
1/2 tsp oregano, dried
1/2 tsp basil, dried and crumbled
1 1/2 c water
2/3 cup nonfat plain yogurt
1 cup parmesan, grated and divided
1/4 tsp salt
1/4 tsp pepper
6 servings won ton wrappers (about 48 wrappers total, or one whole package)

Recipe Directions for Jane Brody's Zucchini Ravioli

  1. In a large skillet, heat the oil and cook the eggplant, onion, pepper, garlic, oregano, and basil over moderate heat for about 1 minute.

  2. Ad the water, and cook the mixture 10 minutes longer or until the liquid has evaporated. Place the mixture in a large bowl, and let it cool slightly.

  3. Add the ricotta, 1/4 c of the parmesan, salt and pepper. Stir to combine.

  4. Put about 2 tsp of the filling mixture in the center of the won ton wrapper. Wet the rim around all four sides with warm water. Fold diagonally to form a triangle and pinch edges together.

  5. Bring a large pot of salted water to a boil, then reduce to a simmer. Add won ton wrappers in batches of 8, cooking each batch for about 8 minutes. Carefully remove with a slotted spoon, and let them drain before placing on warm platter.

  6. Cover ravioli with a cloth and keep warm in oven while the rest cook. Serve with parmesan and parsley.

Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 250.7g
Amount Per Serving
Calories
285
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
3.5g
17%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
751mg
31%
Potassium
304mg
9%
Total Carbohydrates
37.1g
12%
Dietary Fiber
2.1g
8%
Sugars
4.8g
Protein
14.9g
Vitamin A 7% Vitamin C 31%
Calcium 27% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin C
  •   Bad points
  • High in sodium
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