Low Carb Ravioli with Cream Sauce
Delight your taste buds with this Low Carb Ravioli with Cream Sauce, a guilt-free twist on a traditional Italian favorite. Swapping out pasta for thin zucchini slices, this recipe transforms ravioli into a light yet satisfying dish perfect for keto or low-carb diets. Filled with a creamy ricotta mixture infused with Parmesan, basil, and a hint of seasoning, each zucchini parcel is topped with a luscious garlic-infused cream sauce that’s rich, silky, and perfectly spiced with nutmeg. Ready in under 40 minutes from prep to plating, this elegant meal makes for a wholesome dinner that’s both healthy and indulgent. Serve with a sprinkle of fresh parsley for an extra pop of flavor and visual appeal. Perfect for anyone craving classic comfort food without the carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Zucchini
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 large Egg
- 5 Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 1 cup Heavy cream
- 0.25 teaspoon Nutmeg
- 2 tablespoons Parsley
Instructions
Using a vegetable peeler, slice the zucchini into long, thin strips. Aim for 20-24 strips in total.
In a bowl, combine ricotta cheese, half of the Parmesan cheese, the egg, chopped basil leaves, salt, and pepper. Mix well to combine.
Place two zucchini strips perpendicular to each other (forming a cross) on a flat surface. Add about a tablespoon of the ricotta mixture to the center.
Fold the ends of the bottom zucchini strip over the filling, then fold the ends of the top strip over to form a small parcel or packet. Repeat for the remaining zucchini and filling.
Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream and remaining Parmesan cheese to the skillet, stirring to combine. Season with nutmeg, salt, and pepper to taste. Simmer gently for 3-4 minutes until the sauce thickens slightly.
Carefully place the zucchini ravioli into the skillet, cover, and gently simmer for 5-6 minutes until the zucchini is tender and the filling is heated through.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 7880 mg | 343% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 35.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1909 mg | 147% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2298 mg | 49% | |
*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.
