Keto Zucchini Wrapped 4 Cheese Ravioli & Garlic Marinara Sauce
Ingredients:
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28 oz can of San Marzano tomatoes
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1 lb ground beef
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3 bulbs of garlic
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1 large red onion
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3 tbsp olive oil
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2 tbsp tomato paste
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1 tbsp anchovy paste
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2 large zucchini
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8 oz ricotta cheese
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4 oz softened cream cheese
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6 oz of mozzarella
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1 cup freshly grated Parmigiano Reggiano
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2 ½ cups freshly chopped basil
Instructions:
In a large bowl empty a can of San Marzano tomatoes and crush by hand then reserve. Roast three bulbs of garlic at 400F for 20 minutes (you can never have too much garlic). While that’s roasting, finely dice and begin to sauté a large red onion in olive oil over medium heat until softened, then add salt, tomato and anchovy paste, and stir in until dissolved. Crush then mince the roasted garlic and add half the yield to the onions once they begin to brown. Crumble in ground beef poking until browned, stir for a few minutes and then add the tomatoes and mix thoroughly. Reduce the heat and let simmer, stirring occasionally while you prep your ravioli.
Slice zucchini into strips with a mandolin slicer, salt and pepper, then reserve. In your now empty tomato bowl (it’s fine if you have some lingering tomato sauce), mix 8 oz ricotta cheese, 4 oz softened cream cheese, 4 oz of mozzarella, one cup freshly grated Parmigiano Reggiano, the other half of your garlic yield, and salt. Then chop two cups of fresh basil, adding half to your stuffing and half to your sauce.
Lay down zucchini strips (In an “X” or star shape, depending on zucchini width). Place spoonfuls of stuffing in the center of the “X” using a sorbet scoop to make consistent portions. Fold over the flaps, and flip onto a wire rack with the flaps on bottom. Then place wire rack on top of a sheet pan to catch the excess moisture from the zucchini and cheese. Bake at 400F for 20 minutes or so until they firm up, and zucchini begins to dry out.
Carefully transfer the ravioli from your wire rack to a deep baking pan, and fill the pan with sauce until halfway up the ravioli then cover with more freshly grated mozzarella (about 2 oz), return to the oven to bake for an additional 10 minutes or so, or until the mozzarella melts over the zucchini, transfer onto serving plate, spoon some more marinara sauce (you should have nearly half the yield left over for later in the week). Finally, garnish with ½ cup of fresh basil and serve.
Serving size: 3 Ravioli, limit sauce use for the carb weary.
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