I love ravioli. Since I have been following the Paleo lifestyle ravioli is not on the menu. That is why I was fascinated when I saw Mauri-1zucchini ravioli. It wasn’t until I made it and tried it that I can now say that ravioli is back on my menu. I hope you enjoy this as much as I did.

Zucchini Ravioli

1 1/2 pounds of lean ground beef
3) small to medium zucchini peeled
2) 24 oz. jars of World Classic Marinara Pasta Sauce (available at your local meat market)
2 Tablespoons of Granulated garlicZucchini ravioli 1
3 Tablespoons of chopped chives
2 eggs
15 oz. Ricotta cheese
3/4 cup of grated parmesan cheese
12 oz. of shredded Mozzarella cheese
salt and pepper to taste

Over medium heat cook the lean ground beef in a 4 quart roasting pan until it is thoroughly cooked. Stir in 1 1/2 jars of the World Classic Marinara Pasta Sauce, reserving 1/2 jar of sauce.

Mix the Ricotta cheese, eggs, chives, garlic and salt and pepper together.

Take a Potato Peeler and slice the peeled zucchini lengthwise. You will need 4 strips of zucchini for each “ravioli”. Pour the 1/2 jar of sauce in the bottom of a 9″ X 13″ Baking dish. Put 2 slices of zucchini one way and cross them with 2 slices of zucchini the other way. Put 1 to 2 Tablespoons of the Ricotta mixture in the center of the zucchini slices. Fold up the sides (both ways). Put the zucchini ravioli seam side down in the sauce. Repeat until the pan is filled with zucchini ravioli. Cover the ravioli with the meat sauce and sprinkle the Mozzarella cheese on the top.  (If you prefer to do this without meat, leave out the lean ground beef and use the Marinara Sauce alone)Zucchini ravioli 2

Pre-heat the oven to 375 degrees and bake for 20 to 25 minutes. Serve with a side salad for a very healthy, satisfying Italian dinner.

This is another great way to use the bountiful supply of zucchini. Until next time…From our Butcher Block to your Table