I am huge Italian food lover. The rich tangy tomato sauces and the melty Mozzarella and Parmesan Cheese coupled with pasta. Who doesn’t love a bowl of that goodness? In the past year, I’ve made a concerted effort to reduce my carb intake a bit. Would I have to give up the Italian foods I love? Turns out, no I don’t and either do you! These Zucchini Ravioli will change your life. Let me tell you more.
- Zucchini Ravioli That Will Change Your Life
- How Do I Make These ravioli?
- How Do I Cook Them?
- Can I make these ahead?
- Can I freeze them?
- What ingredients do I need?
- Variations to try
- You may also like
- Zucchini Ravioli That Will Change Your Life Low Carb (No pasta)
- Nutrition Information:
- Serving Size:
Zucchini Ravioli That Will Change Your Life
I’ve taken all the yummy, cheesy goodness of ravioli and stuffed that into a ravioli made of zucchini. Yes, that versatile veggie does it again! Zucchini is great sub for pasta and makes the perfect bed to envelop the ricotta cheese of a ravioli.
How Do I Make These ravioli?
With a simple Y- shaped vegetable peeler it’s easy to create strips of zucchini that will be the base of the ravioli. I lay them out in a criss cross pattern ( a star pattern will also work well). Then, I spooned in a heaping tablespoon of the ricotta mixture into the middle. Gently fold up the sides of the zucchini pasta to create your ravioli.
How Do I Cook Them?
In a casserole dish, spread your favorite pasta sauce or make your own. Gently place your Zucchini Ravioli into the dish and bake at 350 degrees for about 20 minutes until the cheese is melted. (This is a great set of 3 differently sized casserole dishes)
Can I make these ahead?
Yes, you can assemble the Zucchini Ravioli in advance. For best results, I suggest waiting until you are ready to eat them to bake them. Leftover can be heated up and enjoyed again.
Can I freeze them?
I do not recommend freezing these ravioli. I find the zucchini gets a little mushy when frozen and defrosted.
What ingredients do I need?
2-3 large zucchini (sliced into strips)
16 oz of Ricotta cheese (I like to use the fat free or the part skim)
1/2 C shredded mozzarella
salt, pepper, garlic powder, nutmeg, red pepper, basil, oregano
optional Parmesan Cheese to top
Variations to try
-Add diced mushrooms or spinach to the ricotta cheese mixture
-Add sautéed ground turkey, beef, or a vegetarian alternative to the sauce
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Hungry for more? Check out these other easy and healthy low carb meals:
These easy and healthy Zucchini Ravioli have become a favorite over here the last few months. Low carb, low calorie, and gluten free, even my veggie adverse husband gives them the thumbs up. Hope your family enjoys them as well.
You won't miss the pasta is this low carb, low calorie, Zucchini Ravioli. Gluten free, vegetarian. No guilt Italian food at its best
- 16 oz fat free/low fat ricotta cheese
- 4 large zucchini- cut into thin strips
- 1 egg
- 1/2 C shredded low fat Mozzarella cheese
- salt, pepper to taste
- 1/2 tsp of basil, oregano, crushed red pepper
- 1 tsp of garlic powder
- sprinkle of Parmesan Cheese for top
- 1 Cup favorite Pasta sauce
- preheat oven to 350 degrees
- Prepare your zucchini strips (see more in notes)
- in a medium bowl, combine ricotta, egg, spices
- place about 1 Tbl of cheese mixture into each ravioli
- fold sides up to create ravioli
- Pour 3/4 C into casserole dish
- gently place ravioli on top of sauce
- add remaining sauce
- sprinkle on mozzarella
- bake for 20 min
- sprinkle on Parmesan cheese
prepare your zucchini strips with a y shaped vegetable peeler
Amount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 710mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 22g
nutrition may vary by brand of ingredients