Zucchini Ravioli with Minced Beef and Feta Filling recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 1 tablespoon coconut oil 1 clove garlic, chopped 1 onion, diced 1 pound extra-lean ground beef 1 (4 ounce) can tomato sauce 1 chile pepper, chopped 1 teaspoon ground turmeric 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 2 zucchini, or more to taste 2 tablespoons grated Parmesan cheese 1 (4 ounce) package feta cheese, crumbled 1 (15 ounce) can tomato sauce 2 tablespoons chopped fresh basil
Nutrition Info
- 775.5 caloriescarbohydrate: 36.5 gcholesterol: 183 mgfat: 47 gfiber: 8.5 gprotein: 55.6 gsaturatedFat: 25.3 gservingSize: -sodium: 2198.7 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Ravioli with Minced Beef and Feta Filling
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
Heat coconut oil in a skillet over medium heat, add garlic. Cook until fragrant, about 1 minute. Add onion, cook and stir until softened, 1 to 2 minutes. Add ground beef, cook and stir until browned and crumbly, 5 to 7 minutes.
Stir 4-ounce can tomato sauce, chile pepper, turmeric, black pepper, cumin, and coriander into the beef mixture, cook and stir until heated through, 3 to 4 minutes. Remove from heat.
Peel zucchini into large flat ribbons using a vegetable peeler. Arrange 2 pieces in an \"x\" shape. Place a piece of feta cheese in the middle of the zucchini \"x\", add a spoonful of beef mixture. Carefully wrap the ends of zucchini ribbons over the top to form a ravioli-shape. Repeat with remaining zucchini, feta cheese, and beef mixture.
Coat the bottom of a baking dish with 1/2 of the 15-ounce can tomato sauce. Arrange zucchini \"ravioli\" over sauce. Top with remaining tomato sauce, basil, and Parmesan cheese.
Bake in the preheated oven until sauce has thickened and cheese is golden brown, 15 to 20 minutes.