Zucchini Ravioli with Minced Beef and Feta Filling
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!
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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Cook's Note:
If the "ravioli" won't stay wrapped up, try removing some filling or using a toothpick to keep them closed.
Nutrition Facts
Per Serving:
776 calories; protein 55.6g; carbohydrates 36.5g; fat 47g; cholesterol 183mg; sodium 2198.7mg.
Full Nutrition
