Low-Carb Zucchini Ravioli

These were fun to make and even yummier to eat!

Low-Carb Zucchini Ravioli

4 organic zucchini
2 cups organic whole ricotta cheese
1/2 c. Locatelli Cheese, grated
1 organic egg, lightly beaten
2 tbsp basil, chopped
1 minced garlic clove|
Himalayan sea salt
1/4 tsp black pepper
1 1/2 c. Rao’s garlic marinara sauce
1/2 c. shredded mozzarella
12 slices of Boars head mozzarella cheese

Preheat oven to 375°, grease baking dish with spray olive oil.

Ravioli Time:
Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center.

Mix ricotta, Locatelli cheese, egg, basil, salt and pepper.

Lay two strips of zucchini to create a “T” shape. Take 1 tablespoon of filling place in center of the zucchini. Bring the ends of the strips together to fold over the center. Flip ravioli over and place in the baking dish. Place 6 slices of mozzarella, tsp marinara on each ravioli, add shredded cheese, then remaining 6 slices of mozzarella.

Bake: 25 to 30 minutes 




















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Donna Dodd (AKA “Diesel D”) is a highly acclaimed coach and fitness instructor who is ranked as one of the top At-Home Fitness Challenge providers

Donna Dodd - Author