Zucchini Ravioli with Minced Beef and Feta Filling Recipe

Recipesfull introduces to you: Italian Recipes. (Zucchini Ravioli with Minced Beef and Feta Filling Recipe). Once again zucchini (courgette) to the rescue, providing a really good alternative to standard carb and gluten-heavy pasta. The prep work for these isn't as bad as it looks and they make surprisingly tasty parcels, which you can fill with basically whatever you like. Ricotta and spinach would make a quick and tasty vegetarian alternative. Adding these spices to the beef brings out a lot of Greek-style flavors which complements the feta perfectly, and if you have any left over, you can easily add a bit more tomato sauce and veg to it the next day for a quick chili. Serve immediately on its own or with a side salad. Bon appetit!

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 2

Yield: 2 servings

Zucchini Ravioli with Minced Beef and Feta Filling Recipe

Ingredients

1 tablespoon coconut oil

1 clove garlic

chopped

1 onion

diced

1 pound extra-lean ground beef

1 (4 ounce) can tomato sauce

1 chile pepper

chopped

1 teaspoon ground turmeric

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

2 zucchini

or more to taste

2 tablespoons grated Parmesan cheese

1 (4 ounce) package feta cheese

crumbled

1 (15 ounce) can tomato sauce

2 tablespoons chopped fresh basil

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat coconut oil in a skillet over medium heat; add garlic. Cook until fragrant about 1 minute. Add onion; cook and stir until softened 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly 5 to 7 minutes.

Step 3

Stir 4-ounce can tomato sauce chile pepper turmeric black pepper cumin and coriander into the beef mixture; cook and stir until heated through 3 to 4 minutes. Remove from heat.

Step 4

Peel zucchini into large flat ribbons using a vegetable peeler. Arrange 2 pieces in an \x\ shape. Place a piece of feta cheese in the middle of the zucchini \x\; add a spoonful of beef mixture. Carefully wrap the ends of zucchini ribbons over the top to form a ravioli-shape. Repeat with remaining zucchini feta cheese and beef mixture.

Step 5

Coat the bottom of a baking dish with 1/2 of the 15-ounce can tomato sauce. Arrange zucchini \ravioli\ over sauce. Top with remaining tomato sauce basil and Parmesan cheese.

Step 6

Bake in the preheated oven until sauce has thickened and cheese is golden brown 15 to 20 minutes.

Nutritional Information

Zucchini Ravioli with Minced Beef and Feta Filling Recipe

Servings Per Recipe:2

Calories: 775.5

% Daily Value *

Protein: 55.6g 111%

Carbohydrates: 36.5g 12%

Dietary Fiber: 8.5g 34%

Sugars: 21g

Fat: 47g 72%

Saturated Fat: 25.3g 127%

Cholesterol: 183mg 61%

Vitamin A Iu: 1846.7IU 37%

Niacin Equivalents: 21.2mg 163%

Vitamin B6: 1.4mg 84%

Vitamin C: 103.2mg 172%

Folate: 125.4mcg 31%

Calcium: 458.5mg 46%

Iron: 9.2mg 51%

Magnesium: 128.9mg 46%

Potassium: 1897.3mg 53%

Sodium: 2198.7mg 88%

Thiamin: 0.5mg 49%

Calories From Fat: 422.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.