WOWSERS! So we've been repeating quite a few favorite low carb dishes lately but this week I've vowed to make some new ones...even with Hurricane Matthew slowly approaching! This spin on zucchini lasagna/ravioli was so yummy! Huge shout out to skinnytaste.com for this delicious and different take on the traditional! I put my own spin on that recipe, subbing in zucchini noodles for the pasta and making them ravioli instead of lasagna rolls. Here are the details:
Ingredients (Butternut Parmesan sauce):
- 1 lb butternut squash, peeled and cubed
- 1 tsp olive oil
- 2 cloves minced garlic
- 2 tbsp grated Parmesan
- salt and pepper to taste
Ingredients (zucchini ravioli):
- 2 large zucchini, sliced longways (I used a mandolin)
- 10 oz frozen spinach, thawed and water squeezed out
- 15 oz fat free ricotta cheese
- 1/2 cup Parmesan (fresh or grated)
- 1 egg
- shredded Italian cheese blend (to sprinkle on top)
Directions:
- Preheat oven to 450 degrees.
- Bring a large pot of salted water to a boil and add butternut squash. Cook until soft, drain but reserve about 1 cup of the water.
- Puree' with an immersion blender, adding the reserved water until thinned out.
- Add garlic, Parmesan, and salt/pepper and stir until combined. Set aside.
- In a mixing bowl, stir together spinach, ricotta, Parmesan, and egg until combined.
- Cover the bottom of a 9 x 13 pan with butternut sauce.
- Lay out zucchini noodles in a plus sign formation and fill center with ricotta mixture. Fold together and lay in dish. Repeat until all mixture/noodles are gone.
- Spread remaining butternut sauce on top of the ravioli and sprinkle with Italian cheese blend.
- Bake - covered with aluminum foil - in oven for 30 minutes.
Serve with side salad and ENJOY this guilt-free and different version of traditional ravioli. You will have leftovers for lunch the next day so be prepared to make your coworkers jealous! :)
