Keto Zucchini Ravioli

Keto Zucchini Ravioli

For an alternative Italian ravioli meal, zucchini hits the mark once again in replacing pasta! This is a recipe by Keto-Recipes that turned out delicious and full of wonderful fat.

Keto Zucchini Ravioli
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Cyndi Seidler:
  • 2 Zucchinis
  • 1/2 cup Marinara sauce
  • 1 clove Garlic, minced
  • salt and pepper
  • 1 Egg
  • 2 cups Ricotta cheese
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup Basil
  • 1/2 cup Parmesan cheese, grated
  1. Make noodles: Use peeler to slice "noodles" with zucchini. Slice all around the zucchini until you reach center.

  2. Make filling: Beat the egg, then add ricotta, parmesan, 2 TB of basil, salt and pepper.

  3. Assemble ravioli: Lay 2 strips of zucchini slices side by side length ways. Then 2 more slices on top of the other (perpendicular) to get a "T" shape.

  4. Spoon a small portion of cheese filling mixture in center of zucchini, then fold each side one at a time over the filling. Turn it upside down and place in a greased baking dish. Do same with rest of zucchini.

  5. Pour marinara sauce over ravioli, then add mozzarella cheese on top.

  6. Bake in preheated oven at 350 for 20-25 minutes. When done, top with remaining basil and parmesan.

    keto zucchini ravioli