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Zucchini Ravioli

A delicious keto low carb zucchini ravioli recipe.
Course Main Course
Cuisine Italian
Keyword ravioli
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
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.