Zucchini Ravioli

Zucchini Ravioli is a delightful low-carb Italian dish that uses thinly sliced zucchini as a fresh and healthy alternative to traditional pasta. Stuffed with a rich ricotta and spinach filling, this dish is both satisfying and nutritious.

Ingredients

• Zucchini - 2 medium
• Ricotta cheese - 200 grams
• Fresh spinach - 100 grams
• Parmesan cheese - 50 grams, grated
• Egg - 1 large
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Marinara sauce - 200 grams (for serving)
• Fresh basil - for garnish

Steps

1. Cut the ends off the zucchini and slice them lengthwise into thin sheets using a mandoline or a sharp knife to create the ravioli wrappers.
2. Sprinkle the zucchini slices with salt and let them sit for 10 minutes to draw out excess moisture.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, egg, black pepper, and mix well.
6. Pat the zucchini slices dry with paper towels to remove excess moisture.
7. On a clean surface, lay out one zucchini slice and place a tablespoon of the ricotta filling at one end. Fold the zucchini over the filling to form a ravioli. Repeat with remaining slices and filling.
8. In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat. Carefully add the zucchini ravioli and cook for about 2-3 minutes on each side until slightly golden.
9. Serve the ravioli warm with marinara sauce and garnish with fresh basil.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 14 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and spinach.

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