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Zucchini ravioli in a casserole dish

Keto Zucchini Ravioli

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Raviolis
Calories 169kcal

Ingredients

Ravioli:

  • 3 Medium Zucchini
  • 1 Cup Whole Milk Ricotta drained
  • 3/4 Cup Feta crumbled
  • 1/2 Cup Parmesan grated
  • 2 Teaspoons Oregano dried
  • 1 Egg
  • 1/2 Teaspoon Kosher Salt plus more to sweat the zucchini
  • 1 Lemon Zested

Sauce:

  • 3 Tablespoons Olive Oil
  • 2 Cloves Garlic smashed
  • 1 - 28 Ounce Can Tomato Puree I use Kroger brand
  • 1/2 Cup Fresh Basil chopped
  • 2 Tablespoons Parmesan grated
  • 1/2 Teaspoon Kosher Salt

Topping:

  • Cherry Tomatoes optional
  • 1/2 Cup Parmesan grated
  • Fresh Basil chopped

Instructions

  • Preheat oven to 425 F.

Ravioli:

  • Use a mandoline to julienne the zucchini (3 medium size) into 1/4" strips.
  • Sprinkle them generously with salt and toss to ensure they're coated. Place them in a colander and allow them to sweat for 15 minutes.
  • Meanwhile, combine whole milk ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
  • Once the zucchini has finished sweating, rinse with water, and place ribbons in a clean dish towel. Carefully dry the zucchini.
  • Form the raviolis by overlapping zucchini ribbons to form an 8 point star (see photos above).
  • Place about 1 tablespoon of filling in the center of each zucchini.
  • Wrap the edges of the zucchini over the filling.

Sauce:

  • Heat olive oil (3 tablespoons) in a heavy bottom saucepan.
  • Once shimmering, add the 2 cloves smashed garlic and saute until fragrant, about 2 minutes.
  • Add tomato puree (1 - 28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.

Assembling:

  • Spread 1/2 the sauce along the bottom of a 9x13 casserole dish and gently place the zucchini ravioli on top. Option to nestle additional cherry tomatoes into the casserole dish.
  • Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
  • Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!

Notes

  • Milk. I swap between unsweetened light almond or coconut milk.
  • Nutritional information is for 1 ravioli if you make 12 using this recipe:

Nutrition

Calories: 169kcal | Total Carbohydrates: 10g | Protein: 9g | Fat: 11g | Sodium: 491mg | Fiber: 2g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com