ZUCCHINI RAVIOLI - Tasty Thursday

Let's go right to the Point!!! Ravioli Yes!!! But totally Guilt Free And Gluten Free.

Make 1 Serving

Perfect for your M5 from the SLIMher Nutrition Plan

Adapted by Aura

Ingredients:

1 zucchini 200grs of Minced Chicken 2 handful spinach, chopped 2 mushrooms, finely chopped 1/2 garlic clove, minced 1/4 cup low fat or nonfat ricotta cheese or cottage cheese or greek yogurt or low fat cream cheese 2 tsp olive oil 2 tbsp of low-sodium soy sauce

Salt, Pepper, and other spices of your choice

For topping your Ravioli: Marinara sauce* (previously shared on the blog)

Instructions:

Begin by cooking the minced chicken in a medium-heat skillet. Personally, Make sure to “chop” up the ground meat with the spatula so that it’s very finely ground in the ravioli.

In another skillet, sauté the chopped spinach, mushrooms and garlic in 1 tsp of olive oil on low heat, stirring as needed.

While the meat is cooking and veggies are sautéing, cut the zucchini in half length wise. Then, shave it into thin slices using a slicer. For me, one zucchini makes 8-10 slices. While shopping for the zucchini, try picking ones that are thick in the diameter for the most slices!

Once the meat is cooked through and the veggies are tender, combine them along with the cheese of your choice in a bowl, mixing well.

Form the zucchini ravioli using 4 slices. Place 2 slices vertical, making sure they’re slightly overlapping one another. In the center of those slices, place the other two slices horizontal as shown in the photo below. Again, make sure those slices slightly overlap.

Scoop 2 tablespoons of the filing onto the zucchini ravioli center. Then, start at the “top” and fold the zucchini down into the center, working in a clockwise direction to fold up the zucchini.

In a medium-heat skillet, add 1 tsp of olive oil and carefully place in the zucchini ravioli with the seam down.

Cook for 3-5 minutes each side. If you need to add in extra olive oil at this point to keep the ravioli moist, do so! Carefully, transfer the raviolis from the pan to a plate

Warm the Marinara sauce* (previously shared on the blog) and top it over the zucchini ravioli.

Bon appetit!

Photo From: http://www.sumptuousspoonfuls.com

Recipe inspiration From: http://www.laurengleisberg.com

#tastythursday