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Ground Italian Sausage Zucchini Ravioli Recipe

   
 

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     Ground Italian Sausage Zucchini Ravioli

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   5

Ingredients
2 medium zucchini
4 ounces Italian or regular crumbled sausage
1 cup ricotta cheese
1/4 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon pepper
1 jar spaghetti sauce
 

Instructions
Preheat the oven to 350 degrees F. Brown the sausage in a skillet. Slice the zucchini with a mandolin or a vegetable peeler until you have 30 strips. Mix the cheeses, basil, pepper and sausage.
To wrap the ravioli, lay one zucchini strip vertically. Lay another strip over it horizontally. Scoop a heaping tablespoon of the filling into the center where the zucchini cross. Starting with one of the vertical sides (which should be on the bottom, fold it into the center, followed by a horizontal, the other vertical and ending with the last horizontal until you have a nice zucchini package. Place seam-side down on a baking sheet lined with foil and sprayed with olive oil cooking spray. (If needed, you can hold them together with a toothpick if it will not stay wrapped.) Once all the ravioli are assembled, spray the tops with the olive oil cooking spray and bake for 25 minutes or until the zucchini is tender. Top with spaghetti sauce or follow the homemade sauce recipe below. Sprinkle with fresh Parmesan cheese. (One serving equals 3 ravioli)
Sauce- 15 oz. tomato sauce, 1 tsp olive oil, 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp marjoram, 1/4 tsp onion powder, 2 cloves of garlic minced
Heat the olive oil in a small sauce pan. Saute the garlic until fragrant. Add the tomato sauce and the remaining seasonings and heat all the way through.


Originally Submitted
6/22/2017





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