My fellow Italian friends……
Wouldn’t it be so fab if pasta was good for you? One can wish, right?
Since I started making healthier changes and coming to realization that I have a gluten intolerance, I have been on a mission to find as many healthy versions of Italian inspired recipes that I possibly can. There’s one that has been on my radar for awhile, and I FINALLY made it last night: Zucchini Ravioli!
You guys…..these were so delicious! Here’s the recipe!
-1/4 cup fresh parmesan
-1 cup low fat ricotta
-2 Tbl fresh oregano
-1 clove garlic
-1 1/2 cup marinara (unless you prefer more sauce)
-1/2 cup shredded mozzarella
-Preheat oven to 375, greasing 9×13 baking dish. Spread some marinara on the bottom of the dish.
-To make the “pasta”, cut zucchini in half (lengthwise), then use a vegetable peeler to slice zucchini into thin “noodles”, peeling until you reach the center. It’s okay if they are thin or uneven.
-For the filling, mix the ricotta, egg, oregano, and parmesan in a bowl. You can use other spices if you prefer (many recipes call for basil in place of the oregano).
-To assemble the ravioli: layer two pieces of zucchini with another two, placed perpendicular. Your zucchini noodles should look like a plus sign. Spoon about a tablespoon of the ricotta mixture into center of zucchini, then fold toward the center, starting with the the vertical pieces, then the horizontal. Once folded, place the ravioli seam side down in the baking dish.
Your ravioli should look like this:
Once ravioli have been placed in dish, top with marinara and shredded mozzarella cheese. Bake for about 30 minutes or until the cheese is melted and starting to brown. Top with parmesan if you like and serve!
****A few things to share****
-Don’t go for large zucchini. I made the mistake of trying to use a homegrown one that was ginormous, and because of the size, it was harder to make the noodles. Medium sized work best. Size does matter!
-You can use a mandolin over a vegetable peeler if you want. I personally found the peeler much easier.
-You can change up the filling. Next time I think I will mix in some Italian sausage because I typically do a meat/cheese option in my ravioli. You could also use spinach or veggies.
This was a fabulous swap, and I highly recommend it. You’ll be seeing this on my meal plan many many times!