Low Carb Lobster Ravioli
Indulge in the exquisite flavors of Low Carb Lobster Ravioli, a guilt-free twist on a classic dish that’s perfect for keto and low-carb diets. This innovative recipe swaps traditional pasta for thin, tender ribbons of zucchini, creating a light yet satisfying base for a rich lobster and ricotta filling. Infused with garlic, fresh parsley, and Parmesan cheese, the filling is beautifully complemented by a luscious butter and cream sauce, brightened with a hint of lemon zest. Ready in under an hour, these delicate zucchini parcels are pan-seared to perfection, offering a golden exterior and a melt-in-your-mouth interior. Ideal for a refined dinner or special occasion, this dish delivers gourmet flair without compromising on health-conscious ingredients.
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Recipe Information
Ingredients
- 4 large Zucchini
- 1 cup Lobster meat
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese
- 1 large Egg
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Butter
- 0.5 cup Heavy cream
- 1 teaspoon Lemon zest
Instructions
Using a mandoline slicer, slice the zucchini lengthwise into thin, wide ribbons, about 1/8 inch thick.
Bring a pot of salted water to a boil. Add the zucchini slices and blanch for 1 minute. Immediately transfer them to an ice bath to stop the cooking process. Pat dry and set aside.
In a mixing bowl, combine lobster meat, ricotta cheese, parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
Lay two zucchini slices across each other to form a cross. Spoon a tablespoon of the lobster filling into the center where the slices overlap.
Fold the ends over the filling to form a parcel. Press gently to seal. Repeat with remaining zucchini slices and filling.
In a large skillet, melt butter over medium heat. Add the ravioli parcels, seam side down, and cook until lightly browned on both sides, about 4 minutes per side.
Remove the parcels from the skillet and set aside. Reduce heat to low and add heavy cream and lemon zest to the same skillet, stirring well to create a sauce.
Place the ravioli parcels back into the skillet, simmer for 5 minutes, allowing the flavors to meld, and the sauce to slightly thicken.
Serve the ravioli warm, drizzled with the cream sauce and a sprinkle of extra parmesan cheese if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 13308 mg | 579% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 70.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1208 mg | 93% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
