Serves 4
1 lb ground sirloin ~or~ (turkey or buffalo...whatever you like)
1/2 onion, chopped
1/2 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
1/4 cup Parmesan, plus more for finishing
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 zucchini, large
1 jar of favorite Tomato Sauce
fresh basil for garnish, optional
NOTE: I used a mandolin to slice my zucchini and I don't have a very thin slicer so I was only able to get 16 slices out of one zucchini but if you have a thin slicer you probably could get 24 slices out of one. If you don't have a mandolin use a sharp knife and a steady hand or a wide vegetable peeler. Confession of a gluten-carb lover- I also made a little side of pasta to go with this.
Make the Filling:
Sautee the ground sirloin and onions in a frying pan over medium-high heat until the meat is no longer pink. Drain sirloin and onion in a colander to remove extra fat. Put the sirloin and onion back into the pan and stir in garlic, parsley, Parmesan, salt and pepper. You can let simmer on low while you slice the zucchini.
Slice the Zucchini:
Use a mandolin, wide vegetable peeler or sharp knife to slice long thin slices of the zucchini, at least 16 slices.
Make the Ravioli:
Make an "X" with the zucchini strips: two strips on bottom and two strips on top. Add about 3 tablespoons of filling to the middle, more or less depending on size of strips.
Fold the strips over the meat filling and set into a baking dish with the zucchini seams facing down.
Continue this process for all the zucchini ravioli.
Cover the zucchini ravioli with a little sauce and bake at 350 degrees for 30 minutes.
While the ravioli is baking you may have remaining sauce and meat, if you do add them together in a pan and keep warm until your ravioli is ready. You can serve that on the plate with the zucchini ravioli on top.
Sprinkle a little Parmesan and a sprig of basil.