Zucchini Ravioli

Name: Zucchini Ravioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 ravioli
Ingredients: 4 medium or 3 large zucchini or summer squash; 1 ½ teaspoons kosher salt; 1 tablespoon extra virgin olive oil; 1 pound lean ground turkey; 1 teaspoon onion powder; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 3 cloves garlic; ¾ cup part-skim ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 4 tablespoons grated Parmesan cheese; 1 ½ cups (12 ounces) prepared marinara-style pasta sauce of choice; 2 tablespoons chopped fresh basil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8 ravioli
Calories
188 kcal
Course
Main Course
Cuisine
Italian

Zucchini Ravioli

Iris Warren

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Zucchini ravioli with a ground turkey, ricotta, and Parmesan filling is a healthy low-carb twist on an Italian classic. You won't miss the pasta!

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Ingredients

Servings

4 medium or 3 large zucchini or summer squash
1 ½ teaspoons kosher salt divided
1 tablespoon extra virgin olive oil
1 pound lean ground turkey
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
3 cloves garlic minced
¾ cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone, divided
4 tablespoons grated Parmesan cheese divided
1 ½ cups (12 ounces) prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
2 tablespoons chopped fresh basil thyme, or parsley

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Instructions

Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.
Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you'll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.
In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.
Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.
Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.
Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.
Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the "X" crosswise, so that the 4 strips create a star.
Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.
Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.
Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.

Notes

TO STORE: Refrigerate leftover zucchini ravioli in an airtight storage container for up to 4 days.
TO REHEAT: Gently reheat ravioli in a baking dish in the oven at 350 degrees F.
TO FREEZE: While you can freeze zucchini ravioli, know that it may be soggy once thawed. Freeze ravioli in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 8) Calories 188kcal (9%) Carbohydrates 8g (3%) Protein 22g (44%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 49mg (16%) Potassium 616mg (18%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 632IU (13%) Vitamin C 21mg (23%) Calcium 229mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 8ravioli

Amount Per Serving

Calories 188 kcal

% Daily Value*

Serving	1(of 8)
Calories	188kcal	9%
Carbohydrates	8g	3%
Protein	22g	44%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	49mg	16%
Potassium	616mg	13%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	632IU	13%
Vitamin C	21mg	23%
Calcium	229mg	23%
Iron	1mg	6%