Zucchini Ravioli w/ Burnt Butter, Sage & Walnut Sauce

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    • Zucchini Ravioli w/ Burnt Butter, Sage & Walnut Sauce

      I've just stumbled upon a few zucchini ravioli recipes in LC cyberspace. Here's my version, but you could add any filling...goats cheese, pine nuts, pumpkin, meat, whatevs. And you could serve it in a cream or tomato based sauce too. Anyway, I really love this idea. We are a very inventive bunch, us low-carbers.



      Zucchini Ravioli w/ Burnt Butter, Sage & Walnut Sauce


      Ingredients

      For Ravioli:

      1 large or 2-4 small zucchinis, topped and tailed (or as many as you need to accommodate the filling)

      200g ricotta (drained if necessary)

      400g Mushrooms, diced

      Butter, for frying

      Zest of 1 lemon

      1 clove garlic

      Salt & pepper, to taste

      For Sauce:

      200g butter

      ⅔ cup (90g) walnuts, roughly chopped

      ¼ cup fresh sage leaves


      Method

      For Ravioli:

      Preheat oven to 220C.

      With a vegetable peeler or mandolin, peel the zucchini into thin slices lengthways. Set aside.

      Saute mushrooms in butter, with a little salt and pepper until soft. Use a microplane to grate garlic into the mushrooms, and continue to fry for a minute or two more, stirring.

      In a bowl combine the ricotta, mushrooms, lemon zest, salt and pepper and stir to combine.

      If using a large zucchini, place one strip horizontally, and another vertically on top to make a cross, or ‘plus sign’. If using small zucchinis, do this with 2 strips.

      Place a tbsp of the mushroom mixture into the centre of the cross. Fold zucchini into a “ravioli” parcel and place in a baking dish seam-side down. Repeat with the remaining zucchini and filling.

      Bake for 15 minutes, or until zucchini is soft. Serve parcels doused in burnt butter , sage and walnut sauce.


      For Sauce:

      Melt butter in a saucepan over medium heat. Add walnut and sage, and cook for 3-5 minutes, or until sage is crisp and butter is light golden in colour. Pour butter over ravioli, and serve with grated parmesan.

      Note: You could try frying the ravioli parcels seam-side down. Some have success with this method, some don’t. They may or may not fall apart!
      We're all in the gutter, but some of us are looking at the stars.