Stuffed Zucchini Ravioli (Low Carb)
With no pasta involved, this Zucchini Ravioli recipe is a low-carb alternative that's foolproof and much less finicky than fresh pasta.
Servings: 6 servings
Ingredients
- 4 medium zucchini
- ½ tsp salt
- 1 14-oz can butter beans drained and rinsed, 425 g
- 1 cup ricotta cheese 100 g
- ½ cup shredded parmesan 50 g
- 1 egg
- 2 Tbsp fresh chopped basil
- 1 24-oz jar marinara sauce 680 g
- ½ cup sun-dried tomatoes packed in oil, roughly chopped, 60 g
- ¼ cup heavy cream 60 mL
- 2 cloves garlic minced
- 1 tsp oil 5 mL
Instructions
- Prep: Using a mandolin, vegetable peeler, or with a chef's knife, thinly slice the 4 medium zucchini into lengthwise planks. Lay the thin strips out onto clean towels or paper towels, then sprinkle with ½ tsp salt.Preheat oven to 425°F (218°C).
- Filling: Meanwhile, add 1 14-oz can butter beans (drained and rinsed) to a medium bowl. Roughly mash up the beans with a fork, then stir in 1 cup ricotta cheese, ½ cup shredded parmesan, 1 egg, and 2 Tbsp fresh chopped basil.
- Sauce: To a large casserole dish, add 1 24-oz jar marinara sauce, ½ cup sun-dried tomatoes, ¼ cup heavy cream, and 2 cloves garlic. Stir to combine.
- Make Ravioli: Pat zucchini dry, then transfer the strips to a clean surface. Layer two strips vertically and two strips horizontally to make a cross. Spoon 2 to 3 tablespoons of the ricotta mixture to the center of the zucchini cross. Fold each side to seal in the filling.
- Assemble: Flip over the ravioli so the seam side is on the bottom, then transfer to your casserole dish. Continue until all zucchini are used up. It's okay if they overlap in the casserole dish, just gently press them into the sauce so that most are in the sauce.Brush the top of each ravioli with oil to help them brown. (Alternatively, you can sprinkle the top with shredded mozzarella cheese).
- Bake for 25 to 30 minutes, or until the tops of the zucchini ravioli are beginning to turn brown. Switch oven to "broil" and watch closely as they cook for another 2 to 3 minutes, just until the edges are browned and the tops are golden.
- Serve: Let cool slightly then serve with fresh basil and parmesan cheese!
Video
Notes
Storage: Any leftovers can be stored by covering the casserole dish with plastic wrap or foil. Keep it in the fridge for up to 4 days. To reheat it, pop it back in the oven until heated through.
Make It In Advance: You can assemble the dish in a freezer-safe casserole dish, cover it with foil, and wrap it in plastic wrap. Freeze it for up to 3 months and then bake when ready. Or, bake it and then double wrap it and freeze.
Just be aware freezing and thawing zucchini will change the texture due to the high moisture content.
Don't peel the zucchini. The skin helps hold it together when baked.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 14.3g | Protein: 9.3g | Fat: 11.2g | Saturated Fat: 5.4g | Cholesterol: 61mg | Sodium: 190mg | Potassium: 223mg | Fiber: 2.9g | Sugar: 4.4g | Calcium: 190mg | Iron: 1mg
