Ricotta filled courgette parcels – a tasty take on ravioli

I first saw these pop up on my Facebook feed and they looked delicious, so I thought I’d give them a go! I miss normal ravioli so I thought this gluten-free veggie take on the classic dish might go some way to appease my cravings. It looks a little fiddly but it’s actually really straightforward.

This served us with two main meals and a little leftover for my lunch the next day!


For the parcels
  • Tub of ricotta (250g)
  • Handful of fresh basil
  • 50g parmesan
  • 4 medium sized courgettes
For the marinara sauce
  • x1 tin of chopped tomatoes
  • x2 garlic cloves crushed
  • Handful of fresh basil
  • x1 green chilli, chopped into small bits
  • 1 tbsp of olive oil


  1. Preheat the oven to gas mark 4/180 degrees
  2. Mix together the ricotta, basil and parmesan, set aside
  3. Get a potato peeler and peel off four wide strips of courgette. Put two ribbons of the courgette next to each other and cross the other two across the middle (see photo below for guidance). Place a heaped teaspoon in the middle of the crossed courgette ribbons.
  4. Fold the courgette ribbons across the mixture, and place in a roasting tray, seam side down.
  5. Repeat this process until you’ve run out of space in your roasting tray (or run out of mixture – whichever comes first!)
  6. Once you’ve finished, set aside to make the sauce.
  7. In a sauce pan gently heat your tomatoes until warm, add in minced garlic, basil, chilli and olive oil. Mix well.
  8. Pour your sauce over the courgette parcels.
  9. Baked your dish for about 20-30 minutes until the courgette is cooked. (I sprinkled some cheese over the top in the last 5 minutes, because cheese goes with everything)
  10. Enjoy with some wild rice like we did. Or gluten-free pasta if you’re after that cardboard taste.

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