Friday, 21 March 2014

Zuchini/courgette low carb ravioli

Last week I found myself really fancying pasta, and after searching online I found this recipe on cheap clean eats and you can find it here.

This recipe does seem quite fiddly and hard work, but having spent the time involved making normal pasta ravioli in the past I can say that this is actually much much quicker and the whole recipe took me about 40 minutes start to finish, which is longer than I usually like to spend cooking a meal, but still not too bad, especially as I was making a couple of other things at the same time.

The finished meal looked like this and was delicious and is definitely going to become one of my staple low carb meals, though I will definitely make more next time as this was not enough!



Here's how you do it!

You will need:

  • One courgette (that makes three pieces of ravioli)
  • Oil- I used rapeseed oil
  • Mushrooms- about 8
  • Sundried tomato purée (this is much lower in carbs than normal tomato purée)
  • Soft cheese
  • Basil- chopped
  • Pesto


Method

First make the filling:

  • Chop the mushrooms finely and fry them in the oil
  • Once they're soft, add the tomato purée and cream cheese and stir until the cream cheese has completely melted and its formed one big paste
  • Take off the heat and leave to cool


  • Take the courgette and peel it using the widest vegetable peeler you have into thick ribbons.
  • Lay the ribbons out with two lying next to each other and then two more lying next together on top of them (this is hard to explain, but look at the picture or the video in the original link is perhaps the easiest way to see how to do this)
  • Weave one of the bottom ones over one of the pieces on top, then do the same with the other underneath one this time weaving it under the other piece. Again, this bit is very hard to explain, but it should look like the picture below!






  • Add the filling to the centre of each one




  • Once each one is filled, close the ravioli up, do this by folding the ends back into the centre, fold the underneath piece first each time then the top ones last, this will make sure it holds together. 
  • Use a slice to quickly flip the ravioli over and place on a baking tray. 




  • Drizzle with oil and place in the oven for about 10 minutes at 180 degrees





  • Remove from the oven and serve with some pesto or sundried tomato purée 





Enjoy!

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