Low carb ravioli with spinach and ricotta

    (7)
    55 min

    Strips of courgette stand in for pasta in this low carb remake of ravioli stuffed with ricotta, spinach and fresh pesto. Top with slices of chilli peppers or sprinkle some dried chilli flakes on top.


    1 person made this

    Ingredients
    Serves: 4 

    • 300g ricotta cheese
    • 30g chopped spinach
    • 1 egg, lightly beaten
    • 1 teaspoon freshly ground black pepper
    • 40g basil leaves, torn
    • 2 tablespoons extra-virgin olive oil, or more to taste
    • 1/2 clove garlic (optional)
    • 2 tablespoons pine nuts
    • 1 extra large courgette
    • 9 toothpicks, soaked in water
    • 4 tablespoons pasta sauce
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix ricotta cheese, spinach, egg and pepper together in a bowl.
    3. Grind basil, oil and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small pebbles.
    4. Slice courgette lengthwise into strips using a mandoline or broad vegetable peeler.
    5. Arrange 2 courgette strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the centre to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining courgette strips, ricotta cheese mixture and pesto.
    6. Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange courgette parcels on top, spacing them 1cm apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmesan cheese on top.
    7. Bake in the preheated oven until sauce and courgette begin to brown, about 20 minutes.

    Suggestion:

    Toast the pine nuts if you prefer a nuttier flavour.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    4

    We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on folded paper towels on a plate. It makes your filling much firmer. If you don't have a pestle and mortar, you can mix your pesto in a good blender. Extra garlic never hurts, and sautéing the zucchini before using does wonders for the dish. Thanks for sharing.  -  28 Jul 2017  (Review from Allrecipes US | Canada)

    by
    1

    Looked so pretty it was almost a shame to eat this healthy meal! No mandolin? Use a potato peeler. I also recommend using 4 strips per Zavioli, this required 4 small zucchinis but made for easier wrapping and by placing them seam down in the baking dish there was no need for toothpicks (Yield: 15 large Zaviolis.) I was missing the ingredients for the pesto and omitted the egg (personal preference). Instead, I cooked the spinach with minced garlic, pepper & Italian seasoning, drained well then mixed with light ricotta. This paired amazingly well with Marinara. I dabbed each Zavioli with Marinara and topped with some shredded Light Mozzarella and baked for an extra 5 minutes. Unlike other reviewers I did not find it watery at all, though I did place strips on paper towel and drained the ricotta. This was such a hit the only disappointment was the lack of leftovers!  -  16 Aug 2017  (Review from Allrecipes US | Canada)

    by
    1

    I microwaved the zucchini first to soften it otherwise followed the recipe.  -  05 Aug 2017  (Review from Allrecipes US | Canada)

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