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