Low Carb Zucchini Ravioli Recipe By Tasty Food
BEST ZUCCHINI RAVIOLI RECIPE
Zucchini ravioli is one of the best ways to enjoy a gluten free, low-carb dinner. Made with simple ingredients and packed with flavor, you'll love this dish even if you aren't watching your carbs.
Provided by Natalya Drozhzhin
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Combine together ricotta, parmesan, basil and garlic salt.
- Make thin zucchini strips. You can accomplish this by using a potato peeler. Make a crossing out of the two strips. Place the cheese mixture in the center and fold over the sides.
- Cover the baking pan with pasta sauce. Place zucchini ravioli into the pan, cover it with a spoonful of sauce and mozzarella cheese.
- Bake at 375 °F for about 25 minutes or until the top turns golden.
Nutrition Facts : Calories 198 kcal, Carbohydrate 9 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 991 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY
Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese
Provided by Kahnita Wilkerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
- Heat a pan over medium-high heat.
- Add olive oil then garlic and sauté for 30 seconds to 1 minute.
- Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
- Remove from heat and allow to cool for 10 minutes.
- In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
- Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
- Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
- In a baking dish pour the marinara sauce then smooth with a spatula.
- Evenly place the zucchini raviolis then top with mozzarella cheese.
- Bake for 15-20 minutes.
- Serve with fresh basil.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
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- Cut off the stalk of the zucchini, then use a Y-shaped vegetable peeler to peel thin slices of zucchini. You should get about 18 per zucchini. Lay them out on a paper towel and sprinkle with salt. Set aside for 10 minutes and then dab off any extra moisture with the paper towel.
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- Chop the zucchini in thin slices. You can either use a mandoline or vegetable peeler. You should get around 20 strips from each zucchini. The strips should be thin enough to fold up without breaking.
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