Zucchini Raviolis

 

Zucchini Raviolis ~ No Pasta ~ Naturally Gluten Free and Low Carb

In a Dutch Oven add: 1-2 TBL. EVOO 1# Ground Turkey (Or Ground Chicken or Ground Beef) 1 Small Onion Chopped 

Minced Garlic to Taste 

Season to taste with Basil and Italian Seasonings. Cook until done. 

Drain fat if needed. 

Add: 28 Ounce can Crushed Tomatoes 

1-14 oz can Diced Tomatoes 

1-8oz can Tomato Sauce Simmer 30 minutes, Adjust Seasonings if needed and add Parsley Flakes. Simmer an additional 30 Minutes.

Wash and cut off ends of 5-6 Medium Zucchinis or 3 Large Zucchinis sliced thin with a large Vegetable Peeler, Mandolin or Knife. 

Place in a Colander and sprinkle with Salt. This removes moisture. After 15 Minutes remove the Zucchini Slices and wipe dry with Towel. A total of 108 Zucchini Slices. 

In a Skillet add: 1-2 TBL.EVOO 

1 box Frozen Spinach thawed and saute 5 minutes. 

Add Minced Garlic to taste and saute 1 minute. 

Remove from the pan, place into a bowl or container and cool in refrigerate covered. 

In a large bowl add and combine well: 2-1/2 cups Ricotta Cheese 3 TBL Fresh Basil, finely sliced Dried or Fresh Parsley chopped to taste ½ Cup Parmesan Cheese add Cooled Spinach Salt and Pepper to taste.

Working on a cutting board place 2 Zucchini Strips vertically and 2 Strips horizontally to make a cross. Use a small cookie scoop (I used #50) or about 1 TBL of Cheese filling, place in the middle of the Zucchini Cross. Fold in each side to seal the mixture in. Flip over the 'Ravioli' seam side down. Repeat with remaining Zucchinis. To Fold: Top down to Middle, Right Side to Middle, Bottom up to Middle and Left Side to Middle.

Pans: I used 2- Glass 9X13 and 8X11 

Pour 2 Cups of Sauce into each of the pans and spread across bottoms Place the “Raviolis” into the 2 Glass Pans seam side down. 

Then add 2 Cups of Sauce on top of each pan of  the“Raviolis” 

Mix together in a bowl: 2 Cups of Mozzarella Cheese ¾ Cup Parmesan Cheese spread between both pans. 

Bake in a Preheated 425* Oven If baking right away cook for 20 Minutes or until done. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. 

If baking later cover each pan with Plastic Wrap and place in Refrigerator. Take out of Refrigerate 30 minutes ahead and bake 425* for 30 minutes. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. Turn Broiler on high: Broil to get Cheese golden brown. About 1-2 minutes Sprinkle on fresh Basil sliced Rest for 15-20 minutes before serving. 

We get several meals from this recipe. You can cut the ingredients in half and make one pan if you prefer. I like to make two pans since I'm already doing the work. These taste even better the second day. TO Reheat: I take out what I need and place on a dish and microwave for 2 minutes or until warm. If you don't like to use a Microwave place what you need in an oven proof dish and heat up in the 400* oven until hot. Do not over cook/heat it could get mushy. ENJOY!