Zucchini Ravioli
Zucchini ravioli with a ground turkey, ricotta, and Parmesan filling is a healthy low-carb twist on an Italian classic. You won't miss the pasta!
Foto: Well Plated
Ingredients
- 4 medium or 3 large zucchini or summer squash
- 1 ½ teaspoons kosher salt (divided)
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic (minced)
- 3/4 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone, divided)
- 4 tablespoons grated Parmesan cheese (divided)
- 1 ½ cups (12 ounces) prepared marinara-style pasta sauce of choice ((I used a roasted garlic flavor))
- 2 tablespoons chopped fresh basil (thyme, or parsley)
Steps
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Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.
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Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you'll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.
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In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.
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Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.
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Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.
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Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.
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Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the "X" crosswise, so that the 4 strips create a star.
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Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.
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Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.
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Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
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Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| or 3 large zucchini or summer squash | 4 medium | - | - |
| kosher salt | 1.5 teaspoons | - | - |
| extra virgin olive oil | 1 tablespoon | - | - |
| lean ground turkey | 1 pound | - | - |
| onion powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| dried oregano | 1 teaspoon | - | - |
| ground black pepper | 0.5 teaspoon | - | - |
| red pepper flakes | 0.25 teaspoon | - | - |
| garlic | 3 cloves | - | - |
| part-skim ricotta cheese | 0.75 cup | - | - |
| shredded part-skim mozzarella cheese | 1 cup | - | - |
| grated Parmesan cheese | 4 tablespoons | - | - |
| 1.5 cups | - | - | |
| chopped fresh basil | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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