Zucchini Ravioli
Ingredients
The ravioli
-
3
medium
zucchini
-
6
ounces
whole milk ricotta cheese
-
4
ounces
Parmesan cheese, grated
-
1
large
egg, beaten
-
1
teaspoon
Italian seasoning
-
¼
teaspoon
sea salt
-
½
teaspoon
black pepper, fresh ground
-
4
ounces
cooked chicken, finely shredded
The sauce and topping
-
1½
cups
marinara sauce
-
3
ounces
Gruyere cheese, shredded
Instructions
- Preheat the oven to 400°F and spray a baking dish with avocado oil.
- Slice the zucchini lengthwise to create flat sides and then into flat strips.
- Salt the zucchini strips and let them sit on paper towels for 20 minutes to remove excess moisture.
- Combine the chicken, ricotta, Parmesan, egg, Italian seasoning, salt, and pepper in a bowl and stir until blended.
- Lay two strips of zucchini side by side, overlapping them, and add more strips on top perpendicularly.
- Add about a tablespoon of filling to the center of the zucchini strips.
- Fold the ends of the strips over the filling to form ravioli and place seam-side down in the baking dish.
- Pour the marinara sauce over the ravioli and top with Gruyere cheese.
- Bake for 20 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
247
Total fat
15g
Total carbohydrates
8g
Total protein
21g
Sodium
832mg
Cholesterol
82mg
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