The key to the zucchini is cutting paper thin strips and lightly salting them to draw out the moisture. The second trick is baking the zucchini once you have formed the raviolis and then cooling them down before breading and frying them. The ravioli not only holds its shape perfectly but has a crispy crust that fantastic dipped in a little marinara. I don’t know how it become the official bar appetizer of St. Louis but I’m pretty sure you can find fried Ravioli on most menus there. Anyway you slice it these little pillows of deliciousness are great for entertaining as an appetizer or main course. Packed with Italian sausage, spinach and ricotta cheese, it’s like a hand held crispy lasagna that’s low carb but nobody has to know.
- 3 zucchini large
- 1 lb. Italian sausage ground
- 1 cup fresh spinach chopped
- 1 cup cottage cheese
- ¼ cup Parmesan grated
- 1 tablespoon garlic minced
Dry Breading Dredge:
- 3 eggs
- 2 tablespoon heavy cream
- Using a Japanese mandolin thinly slice zucchini long ways into strips (Slice as thin as you can without tearing the strips)
- Lay out strips onto a tray lined with paper towels. Lightly dust the strips with salt then place another layer of paper towels on top. Let sit for 20 minutes while you make the filling.
- In a large skillet cook the sausage. Once fully cooked, let cool for about 5 minutes before adding spinach, ricotta and Parmesan cheese.
- Combine the mixture and transfer to a bowl to cool
- Before making the Ravioli, pat dry any excess moisture off the zucchini
- To prepare the Ravioli overlap two strips horizontally and two strips vertically on a cutting board. Place a 2-3 oz scoop of filling in the center and press it out to a square shape.
- Fold the four corners together to form a square and place folded side down on a baking rack. Continue preparing all Ravioli (should make about 10-12 Raviolis
- Bake Ravioli at 400 degrees F for 20 minutes. Then let cool for 20-30 min or overnight if not serving immediately.
- Heat about 3 tablespoons of avocado oil in a pan and then dredge each Ravioli in the wet mixture then the dry mixture, then directly in the heated oil. ( shake of any extra breading before placing in the pan)
- Cook for about 2-3 minutes per side just until golden brown.
Garnish with parsley and Parmesan, serve with a marinara of your choice, I use Rao’s Marinara Sauce