Remedy Ravioli

zucchini-ravioli-2

Ingredients:

  • 3 medium zucchini
  • 1 pound Nature’s Promise Organic Grass-fed Ground beef
  • 1 (15 oz.) container part skin ricotta
  • 1 (24 oz.) jar Nature’s Promise Organic Tomato Sauce
  • 1 (8 oz.) package shredded 5 cheese Italian Blend
  • 2 teaspoons garlic powder
  • black pepper
  • olive oil cooking spray, or olive oil

Items that you’ll need:

  • a vegetable peeler
  • a glassware lasagna dish

Instructions:

  • Spray a cooking pan with olive oil spray, & saut√© the ground beef on medium heat, seasoning with 1 teaspoon garlic powder, a pinch of black pepper, & 4 tbsp organic tomato sauce, until the meat is thoroughly browned.
  • Place the cooked meat aside.
  • Peel the 3 medium zucchini evenly on 4 sides, creating thin, flat strips of zucchini, until the center & seeds are visible. Discard the center & seeds.
  • Press the strips in a strainer or a paper towel to reduce excess water.
  • Lightly spray the glassware dish with olive oil spray.
  • On a separate plate, lay out 1 strip, and then a second strip over it in the shape of a cross.
  • Mimic this over the 2 strips, making it a total of 4 strips in the shape of a cross.
  • Add a tbsp of ricotta, a tbsp of ground beef, & top it with a tbsp of the 5 cheese blend.
  • Gently fold the the 4 different strips creating a crisscross pattern.
  • Place the ravioli in the glassware dish & repeat until all the ravioli are made.
  • Brush a dab of olive oil onto the top of each ravioli, & top with a pinch of garlic powder.
  • Pre-heat the oven to 375 degrees.
  • Cook for 30 minutes at 375 degrees.
  • Remove each ravioli with a spatula, & place on a serving plate.
  • Discard any excess liquid from the glassware dish.
  • Top the ravioli with 2-3 tbsp of organic tomato sauce & 1-2 tbsp of shredded 5 cheese Italian blend, (or shaved Parmesan,) & serve with a few fresh basil leaves as garnish.

For an Autumn flair, top with Stop n Shop’s delicious, seasonal Pumpkin Sauce! It’s also a great idea to use the pumpkin sauce as the seasoning step for the ground beef!

Portions: Men-8 ravioli / Women- 4 ravioli/ This recipe may be used as Meal 4 on the Remedy Recipes format, along with a side salad.

This recipe is a spin-off of my delicious Zucchini Lasagna! The little dab of olive olive & the pinch of garlic powder give the ravioli a very light crust topping for some extra body. Enjoy some different variations of this recipe by simply changing the sauce! Try some pesto, marinara, Greek yogurt sauce, & one of our favorites, Pumpkin Sauce!!! Use different aged, hard cheese shavings as toppings such as Parmesan, Romano, Asiago, & other unique aged sheep cheeses to provide even more flavor!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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