I was recently sent Briefton’s newest spiralizer.  I have to say, they really listened and made a ton of improvements to it!  I love that there is now a caddy for the extra blades, and the suction cup is great to keep it in place on the counter. Spiralizing veggies is a great way to make them more fun!

I took the opportunity to make a meal full of vegetables that the entire family loved!  That doesn’t happen very often.  My daughter is very picky when it comes to veggies, but she loved the spiralized zucchini!

Spiralized Zucchini with Ravioli #Brieftons #Spiralizer

Spiralized Zucchini with Ravioli #Brieftons #Spiralizer


  • 10 ounces spinach and ricotta ravioli (We used Rana – delicious!)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 4 mushrooms, thinly sliced
  • 2 cups crushed tomatoes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 2 small zucchini, spiralized
  • 1 tablespoon chiffonade of fresh basil


  1. Put a large pot of salted water on to boil for the ravioli.
  2. Heat the olive oil over medium heat in a large skillet. Add the onion and cook until soft and translucent, 2 minutes.
  3. Add the garlic and mushrooms and continue cooking until fragrant, 2 minutes more.
  4. Stir in the tomatoes, oregano and crushed red pepper. Season to taste with salt and pepper and simmer, uncovered for 10 minutes.
  5. Add the zucchini and cook until tender, 5 to 6 minutes more.
  6. While the sauce simmers, cook the tortellini according to the package directions, drain and set aside.
  7. Remove the sauce from the heat and stir in the basil.
  8. Scoop out some zucchini noodles, and top with the ravioli. Add additional sauce on top of the ravioli if desired and serve immediately.
  9. Makes 4 servings
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