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Keep all that yummy ravioli flavor in a low-carb, veggie-filled version.
1/2 tablespoon olive oil
4 cups baby spinach
2 garlic cloves, minced
1 cup whole milk ricotta
4 medium zucchini
1/2 cup grated parmesan, plus more for garnish
1 1/2 cups marinara sauce
1/2 cup fresh mozzarella, thinly sliced
2 tablespoon parmesan, grated
Preheat oven to 350 degrees F.
Using a vegetable peeler, peel zucchini into strips.
In a large pan, heat olive oil over medium-high heat and then add the spinach. Cook until wilted.
Add the garlic and sauté for one more minute, or until fragrant.
Add the spinach-garlic mixture to the ricotta and stir to combine.
Take two equal slices of zucchini and place one across the other to create a cross.
Add 1-2 tablespoons of the ricotta-spinach mixture to the center of the cross.
Take one side of the bottom strip and fold over center. Take the other side of the bottom strip and fold over the other piece covering the center.
Take one side of the top piece and fold over the center, and then fold the other side of the top piece and fold it over the other side covering the center, tucking in, if possible.
Repeat with remaining ingredients.
Place the zucchini ravioli, seam side down, in a casserole dish and top with sauce and cheese.
Bake for 20-25 minutes.
Remove from oven and serve.
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