Zucchini Ravioli with Cheese
Its been a minute since my last post so I thought I would take some time to share a meal prep from last week. If you NEED the pasta this is a pretty good recipe to try out. It was really delicious, albeit a little time consuming, but worth the effort. Sometimes you really find a good low carb recipe that packs a ton of flavor. This one certainly hit that mark.
Here is the recipe I basically followed.
I did managed to make a few adjustments to this one for my own preferences and if you feel like changing it up a bit that is what cooking is all about. Go for it. I am a strong believer in not walking the path with these recipes. I look at them as general guidelines for inspiration but that’s me so I’ll share some of my experiences with you as well.
The biggest change that I made to this recipe was to make my own marinara. I’ll share the recipe below.
- 1 large can (28 ounces) whole peeled tomatoes, san marzano if you can find them.
- 1 medium yellow onion, peeled and halved
- 2 large cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional if your not spicy)
- Salt, to taste
Dump Everything into a pot and bring to boil. Once you reach temperature, drop burner to a low and let them mixture simmer over low heat for about 45 minutes; stirring occasionally. I then removed most of the onion, which most of the flavor had been extracted from anyways and used an immersion blender to smooth the sauce out a bit. You could certainly transfer this to a blender as well and pulse a bit there until the sauce was to desired consistency. I added a box of diced and sauted oyster mushrooms because I had them. Feel free to add whatever else you would like in your own sauce. Add salt to taste at the end.
Follow the recipe for mixing the cheese up for the inside of your ravioli. I used a wide peeler to make my zucchini ribbons. I’ll share the link below for the one that I use. Once you have all of your mise en place done you can assemble the ravioli.
Pictures are worth a thousand words they say and there is also a video contained within the link above but here are my pictures. I would recommend using your cheese as a sort of paste between your ribbon folding. It made the assembly a bit easier in my experience.
I used my meal prep containers as the vessel to bake my ravioli in. I was able to place 6 per container, pour the marinara over them , top with cheese, and bake as directed. Once they cooled I garnished with some additional parm and a chiffonade of fresh basil.
Conclusion
I know its not actually pasta but if there is any ingredient that is easily substituted for another to pass as a healthier version zucchini passes the test. I’ve made a few other recipes with this impasta and I am always surprised by how well it works. This recipe was really good. I was a little heavy handed with the sauce but overall everyone was delighted with this as a weekday meal prep. I hope you take the time to try this one out.