Zucchini Ravioli

about the recipe

If you are looking for a crave-worthy low carb meal, this Zucchini Ravioli Recipe with Chicken fits the bill! It is a low-carb twist on a classic you love.  Cheesy, creamy and flavor-packed -  you won't miss the pasta in this delicious keto-friendly recipe.

INGREDIENTS

– 3 medium zucchini – 4 ounces finely shredded cooked chicken – 6 ounces whole milk ricotta cheese – 4 ounces Parmesan cheese grated – 1 egg beaten – 1 teaspoon Italian Seasoning – ¼ teaspoon sea salt plus more for salting the noodles – ½ teaspoon fresh ground black pepper – 1 ½ cups marinara I used Creamy Tomato Sauce – 3 ounces Gruyere cheese shredded

– Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil. – To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.

– Lay the zucchini slices on paper towels. Liberally salt the surface and allow to sit for at least 20 minutes. Used paper towels to blot away the excess moisture.

– Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined

– Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.

– Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.

– Turn the ravioli over and place in a baking dish seam-side down.

– Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.

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