Zoodle Ravioli

Zoodle ravioli? Yes you can! In this recipe, we fill zucchini noodles with a creamy ricotta mixture and top it with a savory pumpkin sauce for a healthy comfort dish that screams Fall!

Serving Size: 2 ravioli
Number of Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 small onion, sliced
• 1 clove of garlic, minced (or 1 tsp. jarred minced garlic)
• 1 lb. of lean ground turkey, Salt and pepper, to taste
• 15 oz. can pumpkin puree (not pumpkin pie filling)
• ½ tsp. cinnamon ½ tsp. nutmeg
• 1 tbsp. tomato paste
• 2 c. part-skim ricotta cheese
• ½ c. grated parmesan cheese
• 1 tsp. Italian seasoning
• 2 medium zucchini, cut length-wise into 1/8 inch thick strips
• Optional: Additional Italian-blend shredded cheese

Directions:

1. Preheat oven to 350 degrees.
2. Set a large skillet over medium heat and allow it to get hot, then spray it down with non-stick cooking spray. Add onion and sauté 1-2 minutes, until tender. Add garlic, ground turkey, salt, pepper, and Italian seasoning and cook meat until browned.
3. Add canned pumpkin, cinnamon, and nutmeg and stir thoroughly before adding tomato paste. Stir again, drop heat to low, cover and allow to simmer.
4. In a bowl, combine ricotta cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly.
5. To assemble ravioli, lay out two zucchini slices in the shape of a plus sign. Drop a generous portion of the ricotta into the center, then fold the very bottom slice of zucchini first, followed by the top one. Lay it upside down in an 8 x 8 casserole dish.
6. When each ravioli is finished, top with pumpkin/meat sauce and bake for 30 minutes. Top with additional cheese, if desired.

Nutrition Information (without additional cheese)
Serving size = 2 ravioli
342 calories, 15g fat, 555mg sodium, 22g carbs, 8g sugars, 5g fiber, 29g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins