In the Mood for Italian and on a low carb or keto diet? This recipe will be an excellent way to incorporate a low carb version of an Italian classic to your dinner recipes! This recipe is very easy to make and only takes about 15 minutes! The hardest part is slicing the zucchini noodles. Use a good peeler or a good slicing knife. If you have a mandolin that may be better. The point is to get good thin noodles. Start with at least four or five just to make sure you have enough. I only had three and messed up and was down to two, not enough for this recipe.
Enjoy! This recipe is from www.delish.com
Mix all of the dry ingredients together.
Zucchini Ravioli
A delicious keto low carb zucchini ravioli recipe.
Servings: 4
Calories: 223kcal
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 Medium Zucchini
- 2 Cups ricotta Cheese
- 1/2 Cup Parmesan Cheese grated
- 1 large Egg
- 1 Clove Garlic
- 2 Cups Marinara
- 1/2 Cup Mozzarella Cheese
Instructions
- 1.) Preheat oven to 375° and grease a large baking dish with olive oil.
- 2.) Make the noodles: Using a vegetable peeler, slice each zucchini into thin
flat strips. - 3.) Make the filling: In a medium bowl, combine the ricotta cheese, Parmesan, egg, 2
tablespoons basil, garlic, and season with salt and pepper to taste - 4.) Assemble the ravioli: Lay two strips of zucchini noodles so that they
overlap lengthwise. Lay two more noodles on top, perpendicular to the
first strips. You should end up with a “T” shape. 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.
Turn ravioli over and place in the baking dish seam-side down. Repeat
with remaining zucchini and filling. Pour marinara around zucchini and
top ravioli with mozzarella. - 5.) Bake until zucchini noodles are cooked and the cheese is melted, based on your oven between 25 to 30 minutes. Check to see that the top is golden.
