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Zucchini Ravioli with Spinach

Today we'll show you how to make low-carb ravioli from zucchini. Zucchini ravioli is tasty, nutritious and healthy. As the name suggests, we have replaced the carbohydrate-rich pasta with zucchini in this recipe. We cut the zucchini into thin slices, filled it with a spinach-ricotta filling and folded it into a pillow.

By making ravioli with zucchini instead of pasta, this dish contains about 65% less carbohydrates. It is also a lot healthier. Zucchini contains few calories and is rich in vitamin C. In addition to all the healthy properties, the taste is also very important.

The zucchini ravioli is nice and creamy and the tomato sauce and mozzarella complete it. In short, a delicious and healthy evening meal!

Tips: When making the ravioli, it is important not to cut the zucchini too thin or too thick, otherwise you will not be able to fold the ravioli. You can serve the zucchini ravioli with spinach as an evening meal with a portion of meat, fish or salad.

The zucchini ravioli can be kept in the refrigerator for a maximum of 2 days after preparation, it is not possible to freeze the ravioli. I hope you like it!

Check out our other low-carb  recipes for more inspiration.

Ingredients

2 courgettes

75 gr spinach

1 small onion

1 clove of garlic

splash of olive oil

250 gr ricotta cheese

handful fresh basil, finely chopped

salt and pepper to taste

250 gr tomato sauce

50 gr grated mozzarella

Preparation method

Preheat the oven to 220 degrees. Cut off the ends of the courgettes on a large cutting board. Then take a potato peeler or cheese slicer and use it to cut the zucchini into thin slices. Place the slices on a plate and set aside.

Cut the onion into small pieces and crush the garlic. Heat a dash of olive oil in a frying pan and add the chopped onion and crushed garlic. Cook for 2 minutes, until the onion starts to brown. Finely chop the spinach and add it to the frying pan.

Cook the spinach for 3 minutes, until the liquid has dissolved. Mix the ricotta, basil, salt and pepper in a bowl. Add the fried and onion spinach to the bowl and mix well with the ricotta. Now take the plate with the zucchini slices.

To form the ravioli, first place 2 slices horizontally on a plate and then 2 slices vertically on top. Spoon a tablespoon of the ricotta mixture onto the center of the four slices. Now firstly fold the bottom two slices up to the center, secondly right slices toward the center, thirdly the left slices after the center and finally the top slices after her center.

Turn the zucchini ravioli over and place on a board. Repeat this step until all your zucchini slices are used up. Pour the tomato sauce into a large oven dish and carefully place the zucchini ravioli in the oven dish using a cheese slicer or cake server.

Sprinkle the ravioli with grated mozzarella and bake in the preheated oven for 15-20 minutes. After baking, divide the dish into 3 portions. Enjoy your meal

Nutritional values

Serving Size: 1/3 of the Dish

Calories: 275

Fat: 17.3

Carbohydrates: 13.1

Protein: 16.1

Prep time: 15

Cooking time: 25

Total time: 40

Servings: 3 servings

Category: Main course

Cuisine: Italian


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