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Description
Boost your veggie intake with this low-carb take on ravioli. These ricotta-filled 'pasta' pillows topped with a rich tomato sauce will not disappoint!
Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini
- 1/4 tsp. lemon rind
- 3/4 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese (shredded)
- 1 eggs
- 2 Tbsp. basil
- nutmeg (pinch)
- 2 tsp. oregano
- 2 Tbsp. basil
- 3 garlic cloves
- 2 Tbsp. olive oil
- 28 oz. canned whole tomatoes
- 1 tsp. sugar
- 1 Tbsp. tomato paste
- cooking spray
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Directions
- Preheat the oven to 400 degrees F.
- Line a tray platter with paper towels. Remove the ends from the zucchini, and use a vegetable peeler to create zucchini ribbons. Place the zucchini ribbons on the paper towel, and season with salt. Set aside for 15 minutes.
- Pat the zucchini ribbons dry with paper towel.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium490mg20% |
| Potassium1030mg29% |
| Protein14g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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