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)
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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