Super comforting but still light and tasty, this Zucchini Ravioli might look fancy but it’s simple to make, low carb, gluten free, keto friendly and sugar free! I promise you won’t miss the pasta and all of the carbohydrates.
Who says just because you follow a sugar free, low carb, gluten free diet you can’t still enjoy your favorite comfort foods? You absolutely can, you just need to get a little creative.
I have been eating this way now for 5 years and I don’t even think about eating any form of sugar at all. I feel great and so far it has been helping me successfully prevent having another intestinal blockage so I will not be stopping eating this way any time soon.
With zucchini season right around the corner, I knew it was time for me my fun twist on ravioli. I have been making zucchini (or eggplant) lasagna for years and I was excited to make a low carb “ravioli”.
Now I am not saying that this tastes exactly like regular ravioli, because it doesn’t. I am simply saying this is a wonderful, healthy alternative and also a great way to add some veggies to your diet.
Although this ravioli has a beautiful presentation and looks fancy, they are incredibly easy to make with just a few simple ingredients.
I used a vegetable peeler to make the strips but you an easily use a mandoline as well. Use whatever you have jut make sure you don’t make the slices too thin or hey won’t be able to fold into little pockets.
So you basically want them to be firm, but pliable.
I used Rao’s marinara sauce because it is by far the best tasting, sugar free sauce out there, but you can use whatever you have in your house. Just make sure you read the ingredients if you do want it to be sugar free and low carb, so many of the varieties in the grocery stores have unnecessary added sugar.
This picture shows you just how easy these raviolis are to make. 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.
It’s THAT easy.
This is so ridiculously easy and actually quite adorable. Who knew healthy comfort food could be so simple to make?
And between the spinach and zucchini it’s a great way to add veggies to your diet. We can all increase our vegetable intake these days.
Of course we have to add some more cheese on top! Look at this, absolutely baked to perfection.
- 4 large zucchini
- 15 ounces ricotta cheese
- 4 cups fresh baby spinach
- 2 cups shredded mozarrella cheese, 1 cup for filling and 1 cup for topping
- 2 cups sugar free tomato sauce, I used Rao's
- 6 cloves garlic
- 1/4 cup Extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 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.
- Add ⅓ cup of chopped walnuts for a crunchy bite.
- Garnish with a drizzle of garlic-infused oil and some fresh herbs.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Zucchini is so incredibly versatile and is used so often in many low carb recipes, I like it even better than cauliflower. Don’t get me wrong, I will always have a special place in my heart for cauliflower.
Here are some other low carb zucchini recipes I thought you might like:
Zucchini Noodles with Sun Dried Tomato Pesto from Lauren Kelly Nutrition
Low Carb Easy Cheesy Zucchini Bake from Kalyn’s Kitchen
Zucchini and Feta Fritters from All Day I Dream About Food
Baked Zucchini Fries from Downshiftology
Low Carb Bacon Hasselback Zucchini from Sugar free Mom
If you make these Zucchini Ravioli or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!