Pasta-less Cheese Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 medium zucchini16oz container of fat-free cottage cheese1/2 cup shredded Parmesan cheese1 large egg1 1/2Tb finely minced garlicDash of saltDried Italian herbs (parsley, oregano, basil, garlic) to taste
Peel the zucchini and slice lengthwise into 48 1/8" thick slices. Toss with a dash of salt and sweat in a colander or bowl for 30 minutes or until pliable.
While the zucchini is sweating, strain the cottage cheese to remove excess liquid and combine in a bowl with the Parmesan cheese, minced garlic, egg, and dried Italian herbs to taste.
Pre-heat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.
To assemble, lay one strip of zucchini over another in to make an X. Place a tablespoon of the cottage cheese mixture in the center. fold the ends of the zucchini strips over one another to cover the cottage cheese mixture and form a square ravioli. Carefully flip onto the greased baking sheet to trap the loose end of the zucchini on the bottom. Repeat until all 24 ravioli have been formed and are on the baking sheet.
Spray ravioli lightly with cooking spray and dust with dried Italian herbs and shredded Parmesan cheese (if desired).
Bake 25 minutes at 350 degrees. Serve immediately.
Serving Size: Makes 2 generous portions (12 ravioli each)
While the zucchini is sweating, strain the cottage cheese to remove excess liquid and combine in a bowl with the Parmesan cheese, minced garlic, egg, and dried Italian herbs to taste.
Pre-heat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.
To assemble, lay one strip of zucchini over another in to make an X. Place a tablespoon of the cottage cheese mixture in the center. fold the ends of the zucchini strips over one another to cover the cottage cheese mixture and form a square ravioli. Carefully flip onto the greased baking sheet to trap the loose end of the zucchini on the bottom. Repeat until all 24 ravioli have been formed and are on the baking sheet.
Spray ravioli lightly with cooking spray and dust with dried Italian herbs and shredded Parmesan cheese (if desired).
Bake 25 minutes at 350 degrees. Serve immediately.
Serving Size: Makes 2 generous portions (12 ravioli each)
Nutritional Info Amount Per Serving
- Calories: 294.3
- Total Fat: 8.0 g
- Cholesterol: 117.4 mg
- Sodium: 1,176.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.5 g
- Protein: 38.0 g
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