Half Baked Harvest · by Tieghan Gerard★ 4.6 (127)
Pesto Cheese Zucchini Ravioli with Burst Tomatoes
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 16%
CARBS 12G18% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 20G68% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles layered with creamy cheese sauce, fresh basil pesto, and burst cherry tomatoes. A light, summery Italian-inspired dish.
mainitalianpasta🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 3-4 medium zucchini or summer squash
- 3/4 cup whole milk ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup basil pesto
- fresh basil and thyme, for serving
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 16%
CARBS 12G18% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 20G68% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 431mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.