Home with Catherine

Make the most amazing and delicious and Best Zucchini Ricotta Ravioli with meat sauce. Oh, I so do love my ravioli and I was pleasantly surprised to find; it was so easy to assemble. However, I did make it one time with homemade Alfredo sauce. Can you say… Yummm! Furthermore, the recipe calls for thin slices of zucchini strips, ground beef, ground mild Italian sausage, spaghetti sauce, ricotta cheese, mozzarella cheese, parmesan cheese, garlic, onions, and seasonings, and is so incredible, you won’t even miss pasta!! Moreover, I didn’t think I would like it, so used to noodles, but I was pleasantly surprised. I didn’t even miss the noodles and you still get the delicious and savory flavor of ravioli.

I’ve always loved all different kinds of ravioli and when I came across this ravioli recipe, I was blown away and I knew I had to make it. When I took one bite of this savory and delicious Zucchini Beef Ravioli, I felt guilt-free. 

There are several sauces to choose from instead of just regular spaghetti, marinara, meat-based, Alfredo, garlic cream, and Pesto Sauce.

I have the perfect wine pairing for this pasta dish. Although, some people would automatically choose a Sauvignon Blanc for this pasta dish. But, I am going to go with my favorite white wine blend. Pinot Grigio from our Wine of the Month Club. 

The second most popular white wine in America, Pinot Grigio (aka Pinot Gris) is a dry white wine that has a punchy acidity with flavors of lemons, limes, green apples, and honeysuckle. At its most basic, Pinot Gris/Grigio is a refreshing white wine that, when served cold, is the perfect respite from a hot summer’s day.

Best Zucchini Ricotta Ravioli

Ingredients:

• 1 lb extra-lean ground beef
• 1 lb mild Italian ground sausage
• 2 cup homemade spaghetti sauce or alfredo sauce or store-bought is fine
• 1 medium onion, chopped
• 3 garlic cloves, peeled, minced
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmigiano Reggiano or Parmesan cheese
• 3 zucchini
• fresh parsley, a bunch, chopped

Ravioli Filling:

Ingredients

• 1 cup Ricotta Cheese or Cottage cheese
• 2 cups fresh spinach, optional
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup Parmesan
• 1 egg
• 2 tablespoons fresh basil, chopped (optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper

Directions:

Preheat oven to 375 degrees F. Prepare a 13 X 9 baking pan with cooking oil spray.

1. Take a frying pan, turn the heat on to medium-high. Add 1 tablespoon of coconut oil, Add garlic, until golden brown. Add meat and brown until thoroughly cooked. When done place the meat in a strainer, and let drain.
2. Cut the ends of the zucchini, Using a peeler, make uniform wide thin strips. Set aside.
3. In a medium-sized bowl: add ricotta cheese, spinach, egg, and seasonings. Set aside.
4. First Step – Take the prepared pan, and pour a thin layer of spaghetti or meat sauce at the bottom. Place beside your, to place ravioli, as you make each one.
5. Step Two – Take four strips of zucchini, and place them on a flat surface a plus sign or “T” shape. Add 1 scoop or 2 of filling in the center. Carefully fold in each strip of zucchini one at a time. Place ravioli in the prepared pan as shown in the picture.
6. Step Three – Place meat sauce or alfredo sauce over the finished ravioli.
7. Step Four – Sprinkle a thin layer of Mozzarella cheese over the ravioli. Add a sprinkle of Parmesan cheese over Mozzarella cheese.
8. Place ravioli in the oven. Bake for 22 – 25 minutes or until cheese is golden brown.
9. Top with Parmesan before serving.

Notes:

• When I make homemade marinara sauce, I use organic tomato sauce. I do not suffer from heartburn afterward.

Best Zucchini Beef Ravioli Recipe

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