Zucchini Beef Ravioli

Servings: 3
Calories: 295.8kcal/1237.5kJ (per serving)
Fat: 17.6g (per serving)
Carbs: 5.2g (per serving)
Protein: 28.4g (per serving)

About

These stuffed ravioli are filled with a seasoned beef and ricotta mixture, which are perfect for a hot, gooey bite fresh out of the oven! Instead of pasta, your ravioli are encased in a zucchini pocket – the best keto substitute! A touch of marinara and a sprinkle of parmesan top off the dish. For a delicious dipping sauce, try the Carb Manager Alfredo Sauce!

Ingredients

1 teaspoon olive oil
8 ounce ground beef
¼ teaspoon salt
¼ teaspoon black pepper, ground
⅛ teaspoon garlic powder
¼ teaspoon basil, dried
½ cup ricotta cheese
6 ½ ounce zucchini
¼ cup marinara or spaghetti sauce commercially prepared
9 teaspoon, shredded parmesan cheese

Instructions

In a small pan, heat the olive oil over medium heat. Place in the ground beef, salt, pepper, garlic powder, and basil. Cook the beef until it’s browned through and a little golden. Set the cooked beef aside to cool.
Preheat your oven to 350 degrees. Once the beef has cooled, combine it in a bowl with the ricotta cheese. Set this filling aside for later.
Start peeling 2 large zucchinis so you have 36 long, wide strips (enough for 9 raviolis). 36 strips should weigh around 6 ½ oz.
Before you start assembling your ravioli, spread the marinara sauce across the bottom of a large baking dish. Set the baking dish aside. To prepare a ravioli, lay 4 strips of zucchini in a criss cross pattern, so it resembles 2 X’s laying over each other (as pictured).
Place approx. 2 TB of beef ricotta filling in the center of the zucchini strips. Fold the zucchini ends over the filling, so the filling is completely covered by zucchini. Lay the ravioli with the zucchini ends tucked under in your prepared baking dish.
Repeat the previous step until all your ravioli are made. Then, sprinkle about 1 tsp of parmesan over the top of each ravioli.
Bake the dish for 20 minutes. Enjoy while the cheese and filling are hot and gooey!