Zucchini Ravioli

What you'll need:

  • 8 oz ricotta
  • 20 leaves fresh basil, chopped 
  • 1/2 cup grated parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 egg
  • 4 zucchini sliced thin lengthwise
  • 1 cup low carb marinara sauce

How to prepare:

  • Preheat oven to 350 degrees
  • Using a mandolin or vegetable peeler, slice each zucchini into thin flat strips
  • Lay the "noodles" out on paper towel to absorb the moisture for as long as possible
  • In a large baking dish, spread 2-3 tbsp of marinara sauce on the bottom on the pan.
  • In medium size bowl, add in ricotta, mozzarella, parmesan, egg and basil. Mix well.
  • On a flat surface, lay two strips of zucchini noodles so that they overlap lengthwise.
          
  • Lay two more noodles on top, perpendicular to the first strips.
          
  •  Spoon about 1 tablespoon of filling in the center of the zucchini.
          
  • Bring the ends of the strips together to fold over the center, working one side at a time.

         

  • Before sealing the final side, add a small dollop of the mixture to help keep it closed
         
  • Place ravioli seam-side down into prepared baking dish
         
  • Repeat with remaining zucchini and filling.
  • Pour marinara around the ravioli and top ravioli with mozzarella.

          

  • Bake for 30 minutes or until cheese is melted and crispy zucchini ravioli

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