Mushroom, Onion, Red Pepper Stuffed Zucchini Ravioli

Mushroom, Onion, Red Pepper & Mozzarella Stuffed Zucchini Ravioli

Low-Carb Ravioli

I love italian food. Whenever I go out to eat at an italian restaurant, I always look for ravioli. I love trying new things! Last weekend, I tried Ravioli Di Portobello. It was delicious! I can't believe I had never had it before! I had a day off today and I wanted to make something new. I loved the ravioli so much, that I went out to buy portabella mushrooms. It's funny because growing up my mom never incorporated mushrooms in her cooking. So I was always hesitant to try anything with mushrooms...and now I absolutely love them.

In addition to mushrooms, I added some red pepper, onions, and garlic. I was on pinterest one night and stumbled upon this recipe by CupcakesOMG! For a vegan recipe, you can exclude any cheese. I decided to add some shredded mozzarella in mine, but you can substitute with any of your favorite veggie, meat, and cheese fillings! If I were to make this again, I would add spinach in the filling as well. Maybe incorporate the veggies in spinach pesto. 

Anyway, so what I did was just sauteed the veggies & garlic in 2 tsp. olive oil. 

I added a couple basil leaves, 1/8 tsp freshly ground black pepper, 1/8 tsp oregano,  salt to taste, and some parmesan flakes.


I cut 4 strips of zucchini for each ravioli. In terms of assembling the ravioli, overlap two strips in one direction. 

Add shredded mozzarella cheese. Then the veggies on top. 


Fold the zucchini strips and use a toothpick to hold all the strips together.

I added some pasta sauce on top and cilantro to garnish.

Try this with your favorite toppings & let me know how it turns out!

Serve as an appetizer or an entree :)

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