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:
- Preheat oven to 350 degrees.
- 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.
- Add canned pumpkin, cinnamon, and nutmeg and stir thoroughly before adding tomato paste. Stir again, drop heat to low, cover and allow to simmer.
- In a bowl, combine ricotta cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly.
- 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.
- 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
