157
Gluten Free Zucchini Ravioli with Meat Sauce
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 to 5 medium to large zucchini, thinly sliced using a vegetable peeler
- 1 (14.5 oz) Hunt's Diced Basil, Garlic & Oregano - gluten free
- 1 (14.5 oz) Hunt's Tomato Sauce - gluten free
- 1 pound grass fed ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup fresh basil, finely chopped, divided
- 2 to 3 cups ricotta cheese
- 1 egg
- 1 cup parmesan cheese, grated
- 8 oz shredded mozzarella cheese
- olive oil
- salt and pepper
Instructions
- Heat a large pan over medium heat and saute onion and garlic until soft with olive oil. Add the ground beef and cook until browned. Stir in the tomatoes and ½ of the basil. Let simmer for 5 minutes and season with salt and pepper.
- Preheat oven to 375 degrees F.
- In a large bowl, mix the ricotta cheese, parmesan cheese, egg and the remaining basil. Season with salt and pepper.
- On a working surface, arrange 3 to 4 strips of zucchini overlapping them then arrange more on top to form a "+" shape. Scoop about 2 tablespoons of the ricotta mixture then fold the zucchini on all sides. Scoop some meat sauce to cover a 9 x 13 inch baking pan. Arrange the ravioli then scoop the remaining sauce and ending with mozzarella cheese on top. Bake for about 30 minutes until bubbly. Serve
