If you’re anything like me, you love flavorful comforting indulgent food. I mean salads are cool every now and then, but there is nothing like a really satisfying meal. And the ultimate unicorn of food, is when said indulgent meal is both healthy for you and leaves you feeling like you actually did eat a salad. This my friends is your new food unicorn, zucchini ravioli. A low carb flavor explosion.
This low carb ravioli is nothing like the other veggie substitute pastas. As much as I love a good zoodle, they still leave me wanting more. I am usually what is called a carb maniac, I love my carbs and my body craves them. But from time to time, I feel the need to have a carb vacay. However salad doesn’t usually cut it for me. Enter zucchini ravioli. Little pockets of tightly wound thin zucchini slices filled with a basil and spinach ricotta to die for, and topped with flavorful tomato sauce, creamy alfredo and buttery hemp seed pine nut parmesan. Bake this to a borderline crisp and dive in head first. A comfort food heaven.
The hemp pine nut parmesan this dish is topped with is one of my favorite parmesan creations to date. I first combined the flavors of hemp seeds and pine nuts in my Scalloped Cauliflower dish from last month. I mixed them with breadcrumbs to form a perfect crispy topping. But I knew that buttery combo had to make a great parmesan sub on it’s own, so onto the zucchini ravioli it went! Yes ma’am I was right.
Making these zucchini ravioli may seem difficult, but I can promise you they are not. You can skip the alfredo and use jarred tomato sauce for an even EASIER meal, although I highly recommend you try the homemade version when you have more time. Putting these together though is super easy!
5 steps to low carb zucchini ravioli:
- Slice the zucchini into strips.
- Pulse all ricotta ingredients into a processor,
- Fill zucchini slices with ricotta to make ravioli (see photo above).
- Cover with sauce.
The parmesan is as simple as pulsing the 3 ingredients, so easy breezy as well. We literally eat this every week! I make my homemade tomato and Alfredo sauces in bulk and keep portions in the freezer. And my parmesan is always on hand! It keeps great in a glass jar in the fridge.
But seriously though, you cannot wait any longer to make these. They are SO darn good. I mean I’m currently in bed writing this post and I kinda want to go downstairs and make a batch now! Hold on while I wipe the drool from my chin….okay, all good. I’ll be having dreams of dancing ravioli and of all you reader friends enjoying your own giant plateful!
This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.