Keto Fried Zucchini Ravioli
Delicious Keto Fried Zucchini Ravioli Stuffed with sausage, spinach, and ricotta. You will have to try, especially with the summer zucchini season right around the corner.
|Keto Fried Zucchini Ravioli|
How to make a Keto Low Carb Fried Zucchini Ravioli
- 3 large zucchini
- 1 lb. ground Italian sausage
- 1 cup chopped fresh spinach
- 1 lb. whole milk Ricotta
- ¼ cup grated Parmesan
- 1 tablespoon minced garlic
Dry breading dredge:
- ½ cup Grated Parmesan
- 3 tablespoon coconut flour
- 3 tablespoons nutritional yeast
- ½ cup unflavored whey protein powder
- ¼ tsp real salt
- 1 tsp Italian seasoning
- ½ tsp granulated garlic
- ½ tsp onion powder
Combine all dry ingredients.
- 3 eggs
- 2 tablespoons heavy cream
Whisk ingredients until smooth
Using a mandolin thinly slice zucchini long ways into strips (Slice as thin as you can without tearing the strips)
Layout strips onto a tray lined with paper towels. Lightly dust the strips with salt then place another layer of paper towels on top. Let sit for 20 minutes while you make the filling.
In a large skillet cook the sausage. Once fully cooked, let cool for about 5 minutes before adding spinach, ricotta, and Parmesan cheese.
Combine the mixture and transfer to a bowl to cool
Before making the Ravioli, pat dry any excess moisture off the zucchini
To prepare the Ravioli overlap two strips horizontally and two strips vertically on a cutting board. Place a 2-3 oz scoop of filling in the center and press it out to a square shape.
Fold the four corners together to form a square and place folded side down on a baking rack. Continue preparing all Ravioli (should make about 10-12 portions of ravioli)
Bake Ravioli at 400 degrees F for 20 minutes. Then let cool for 20-30 min or overnight if not serving immediately.
Heat about 3 tablespoons of avocado oil in a pan and then dredge each Ravioli in the wet mixture then the dry mixture, then directly in the heated oil. ( shake off any extra breading before placing in the pan)
Cook for about 2-3 minutes per side just until golden brown.
Garnish with parsley and Parmesan, serve with a marinara of your choice, I use Rao’s.