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    Home » Appetizers

    Keto Fried Zucchini Ravioli

    Published: Aug 22, 2019 · Updated: Jun 16, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    Keto fried zucchini ravioli is a healthy replacement for stuffed pasta with ribbons of zucchini stuffed with cheese, coated in almond flour and gently fried. Serve with a sauce for a low carb and gluten free appetiser.

    This keto ravioli may seem a fit fiddly but it’s easy and rather fun to make too. You could make this dish ahead by creating the zucchini parcels, then when you are ready to eat, dip them in the almond flour coating and fry.

    Keto ravioli

    Since I have been enjoying the zucchini lasagna roll ups as great replacement for pasta, I wanted to try a ravioli version. There is a beach restaurant here that serves a huge fried zucchini ravioli but it has a breadcrumb coating and is deep fried so I wanted to make a low carb version of it. Simply, replacing the breadcrumbs with almond flour and shallow frying the zucchini ravioli worked.

    The first batch I made never saw the Chief Taster’s plate. I ate one, enjoyed it. Then repeated. The mists of food joy fell and before I knew it the plate was empty. I’ve made them a few more times, playing around with the different filling options so he finally enjoyed them too.

    Keto ravioli

    The size of the low carb ravioli will depend upon the size of your zucchini. The ones I made for the photos were a medium size so were suitable for an appetiser or a light lunch. Large zucchini will yield wider strips and give you a larger zucchini parcel to fill, so adjust the filling quantities as required.

    How To Make Low Carb Ravioli

    Thin strips of zucchini are needed to make the ravioli parcels and can be made with either a vegetable peeler or mandoline. When you peel the zucchini into strips lengthways you will find that one you hit the seeds it’s harder to make a strip and are left with some of the zucchini. What I do is grate the left over zucchini and grate it. I then use the grated zucchini for fritters.

    The zucchini strips need to be dry so when they are fried, they don’t release water and fall apart. After salting them, I sometimes let them sit on paper towels for over 30 minutes to dry them out in the natural heat I have.

    I pan fry the zucchini in olive oil but these would be great in an air fryer. If I had an air fryer I would be making these every week.

    You could always make this a baked zucchini ravioli recipe without the crispy coating. I bake them in a marinara sauce.

    • zucchini slices
    • Egg wash & almond flour ready
    • make a cross and put filling in centre
    • fold slices over centre
    • Fold one slice at a time
    • Keeping the centre snug
    • A zucchini ravioli
    • Repeat for all strips

    Low Carb Ravioli Fillings

    A great bonus about this keto zucchini ravioli is that is very versatile with the fillings. I used mozzarella for this recipe, but you can used many other options. A few suggestions are:

    • Cream cheese
    • Cooked chicken or beef
    • Spinach and ricotta
    • Cooked chopped mushrooms
    • Ricotta & Parmesan cheese
    • Any mix of medium firm cheeses
    • Chopped ham and cheese
    fried zucchini ravioli

    How to Serve Fried Zucchini Ravioli

    I like to serve my zucchini ravioli with marinara sauce,but you could happily serve them by themselves. Perhaps a low carb cheese sauce or a few spoonfuls of tomato mascarpone sauce. The sauce will depend upon the filling so some kitchen experimentation is on the cards!

    OTHER LOW CARB PASTA SUBSTITUTE RECIPES

    Spinach Cannelloni

    Zucchini Ricotta Roll Ups

    Spinach Ricotta Keto Ravioli

    Spinach & Eggplant Lasagna

    Cheesy Zucchini Lasagna Roll Ups

    Eggplant Cannelloni

    fried zucchini ravioli

    Keto Fried Zucchini Ravioli

    Angela Coleby
    Zucchini makes a great low carb replacement for pasta in this fried ravioli recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Appetizer, Main, Vegetarian
    Cuisine Italian
    Servings 8 ravioli
    Calories 150 kcal

    Ingredients
     
     

    • 3 zucchini medium but large will work too
    • 2 basil, fresh chopped
    • 1 sun-dried tomato cut into small pieces
    • 1 cup Mozzarella cut into pieces,
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 egg beaten
    • ½ cup almond flour
    • ¼ cup olive oil for frying

    Instructions
     

    • Peel the zucchini lengthways with a vegetable peeler or a mandoline.
    • Place the strips on paper towel and lightly salt to release excess water. Let sit for 15 minutes.
    • Lightly pat the zucchini strips with paper towel to remove moisture.
    • Taking two zucchini strips arrange them in a cross shape.
    • Place the mozzarella in the centre, trimming off any edges to ensure it fits.
    • Scatter the chopped basil and sundried tomatoes over the mozzarella.
    • Season with the garlic powder, salt and pepper.
    • Wrap the zucchini into a parcel with one strip at a time. Work round clockwise with the strips so that the mozzarella is covered neatly with them.
    • Dip the mozzarella parcels into the beaten egg, then into the almond flour. Double dip if need be to get a decent coating.
    • Heat the olive oil in a frying pan and gently fry the zucchini raviolini for 3 minutes each side until golden.
    • Serve with a sauce (marinara is delicious) and enjoy

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1ravioliCalories: 150kcalCarbohydrates: 2.6gProtein: 5gFat: 13gFiber: 0.9g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Recipe Rating




    1. Anne

      June 01, 2020 at 12:16 pm

      I will be making these with brie and beer caramelized Sous Vide onions with yellow crookneck squash instead of zucchini today. I also will be making some with brie and a sun-dried tomato and pine nut pesto I made.This sounds so good I also have some Baby bell peppers I may make a sauce out of to put on the plate. Will let you know how they turned out

      Reply
      • Angela Coleby

        June 02, 2020 at 11:03 am

        That sounds delicious!

        Reply
    2. Lisa

      August 26, 2019 at 10:39 pm

      The zucchini ravioli are amazing! Worth the time and effort to put them together. I have benefitted from so many of your recipes over the past two years, Angela! Being on a restricted diet for Candida, your recipes showed me the way to eat tasty low carb options. Thank you so much for your creativity! I am grateful to have found your recipes! Best regards!

      Reply
      • Angela Coleby

        August 27, 2019 at 9:36 am

        Thank you so much Lisa. Your kind words have made my day! So glad you enjoy these too!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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