I miss Ravioli Too…Keto has opened up so many new tasty foods to me. however, the thing I miss the most is stuffed pasta. Check out this Low Carb Zucchini Fried Ravioli recipe that will scratch that itch, no Fooling. Enjoy!
Best Keto Zucchini Ravioli Recipe!!!
Sometimes all the stars align and a recipe just comes together perfectly. I’ve seen a few recipes for similar dishes for zucchini ravioli. The problem was I never like the way the zucchini comes out. It’s always watery and turns to mush. These Low Carb Zucchini Fried Ravioli have a few extra steps that you’ll want to skip but if you take the time you’ll be rewarded. You just need to put in a little extra effort, whether it’s cooking or your workout goals. Food can be a metaphor for life, you get out what you put in.
This recipe is that you can prep and par bake these ahead of time. Then you can bread and fry them when it’s time to serve . I would definitely consider adding these to your Sunday meal prep and then make them throughout the week.
Always use the guard provided with your Japanese Mandolin, they are incredibly sharp but do an amazing job making even thin slices.
How To Make Low Carb Zucchini Fried Ravioli
Cutting the zucchini into thin strips and lightly salting them will draw out the moisture. Another trick is baking the zucchini once you have formed the raviolis and then cooling them down before breading and frying them. The ravioli not only holds its shape perfectly but has a crispy crust that’s fantastic dipped in a little marinara.
I don’t know how it became the official bar appetizer of St. Louis. I’m pretty sure you can find fried Ravioli on most menus there. Anyway you slice it these Low Carb Zucchini Fried Ravioli are great as an appetizer or main course. Packed with Italian sausage, spinach and ricotta cheese, it’s basically a hand held crispy lasagna.
I served these Low Carb Zucchini Fried Ravioli with Rao’s marinara. You could also substitute a creamy pesto, Alfredo or vodka sauce. You can also top these with marinara and cheese to serve them up Parmesan style. Served with a side salad you have a dinner that anyone would jump at the chance to have even if they are carbivores. For A true Italian Feast Serve these up with my Famous Low Carb Meatballs Marinara!!!
As a good Italian boy I served these to my family and the were blown away how good these raviolis were. Nobody missed the pasta and nobody was hungry thirty minutes later. I hope you love this recipe as much as I do and hope you’ll make them for your friends and family.
- 3 large zucchini
- 1 lb. ground Italian sausage
- 1 cup chopped fresh spinach
- 1 lb. whole milk Ricotta
- ¼ cup grated Parmesan
- 1 tablespoon minced garlic
- Dry Breading Dredge:
- ½ cup Grated Parmesan
- 3 tablespoon coconut flour
- 3 tablespoon nutritional yeast
- ½ cup unflavored whey protein powder
- ¼ tsp real salt
- 1 tsp Italian seasoning
- ½ tsp granulated garlic
- ½ tsp onion powder
- Combine all dry ingredients.
- 3 eggs
- 2 tablespoon heavy cream
- Whisk ingredients until smooth
- Using a Japanese mandolin thinly slice zucchini long ways into strips (Slice as thin as you can without tearing the strips)
- Lay out strips onto a tray lined with paper towels. Lightly dust the strips with salt then place another layer of paper towels on top. Let sit for 20 minutes while you make the filling.
- In a large skillet cook the sausage. Once fully cooked, let cool for about 5 minutes before adding spinach, ricotta and Parmesan cheese.
- Combine the mixture and transfer to a bowl to cool
- Before making the Ravioli, pat dry any excess moisture off the zucchini
- To prepare the Ravioli overlap two strips horizontally and two strips vertically on a cutting board. Place a 2-3 oz scoop of filling in the center and press it out to a square shape.
- Fold the four corners together to form a square and place folded side down on a baking rack. Continue preparing all Ravioli (should make about 10-12 Raviolis
- Bake Ravioli at 400 degrees F for 20 minutes. Then let cool for 20-30 min or overnight if not serving immediately
- Heat about 3 tablespoons of avocado oil in a pan and then dredge each Ravioli in the wet mixture then the dry mixture, then directly in the heated oil. ( shake of any extra breading before placing in the pan)
- Cook for about 2-3 minutes per side just until golden brown.
- Garnish with parsley and Parmesan, serve with a marinara of your choice, I use Rao’s.
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