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