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Keto Zucchini Fried Ravioli

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Keto Zucchini Fried Ravioli

Keto Zucchini Fried Ravioli

Hello, my friends. As you come back every time we put on fresh and delicious keto recipes. Today I chose you for your recipe Keto Fried Zucchini ravioli is a healthy alternative to pasta stuffed with strips of zucchini stuffed with cheese, topped with almond flour and gently fried. Serve with a gluten-free, low-carb sauce. I prepare this recipe for my family every week. I hope you like the recipe.

ingredients for Keto Zucchini Fried 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 tablespoon 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)

  • Wet Dredge
  • 3 eggs
  • 2 tablespoon heavy cream
  • Whisk ingredients until smooth.

INSTRUCTIONS:

1- Using a Japanese mandolin thinly slice zucchini long ways into strips (Slice as thin as you can without tearing the strips)

2- 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.

3- In a large skillet cook the sausage. Once fully cooked, let cool for about 5 minutes before adding spinach, ricotta, and Parmesan cheese.

4- Combine the mixture and transfer to a bowl to cool

5- Before making the Ravioli, pat dry any excess moisture off the zucchini

6- 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.

7- 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 Ravioli

8- Bake Ravioli at 400 degrees F for 20 minutes. Then let cool for 20-30 min or overnight if preparing in advance.

9- 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 of any extra breading before placing in the pan)

10- Cook for about 2-3 minutes per side just until golden brown.

11- Garnish with parsley and Parmesan, serve with a marinara of your choice!

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