Zucchini Ravioli

5 from 6 votes

Super comforting but still light and tasty, this Zucchini Ravioli might look fancy but it's simple to make, low carb, gluten free and sugar free!

Prep Time20

Cook Time15

Total Time35

Course: brunch, dinner, lunch, Main Course, main dish, meatless

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: servings (2 raviolis per serving)

Calories: 323kcal

Chop the zucchini in thin slices. You can either use a mandoline or vegetable peeler. You should get around 20 strips from each zucchini. The strips should be thin enough to fold up without breaking.
Place five minced garlic cloves in a skillet over medium heat with two tablespoons of olive oil. Cook until fragrant.
Add spinach to the skillet and stir for 2 minutes.
Remove the skillet from the stove and add ricotta cheese, salt and ground pepper. Stir to combine.
Place spinach with ricotta in a medium bowl and process it with a hand blender. You can also use a food processor too.
Preheat oven to 400 degrees F.
To make the sauce, place the tomato sauce, one garlic clove and dried oregano in a blender and pulse until smooth.
Place the sauce in the bottom of an 8’’ x 8" baking dish.
To shape the ravioli, place three slices of zucchini, one over the other, making a cross. If one strip is too thin, simply put one extra over it.
Add the cheese mixture in the middle of the cross; one full spoon will be enough. Then fold up the strips, one at a time, until the ravioli is closed.
Lay the raviolis over the tomato sauce and top them with remaining 1 cup shredded mozzarella cheese.
Bake them for 15-20 minutes or until mozzarella is melted and the zucchinis are soft.