Preheat oven to 190*C. Grease up a large baking dish.
To make the noodles use a vegetable peeler to slice thin slices off the side of the zucchinis. Slice until you reach the centre then flip it over.
To make the filling lightly beat the egg, Then add in ricotta, parmesan, and 2 tbsp of basil (thinly sliced), add salt and pepper if you wish.
To assemble the ravioli lay two strips of zucchini slices so they are side by side length ways. Then lay two more slices on top the other way (perpendicular) so that you end up with a T-shape.
Spoon about 1 tbsp of filling mixture into the centre of the zucchini and start folding each side one at a time over the filling. Turn it upside down and place in your greased dish. Repeat until you have used all the zucchini.
Pour marinara around the zucchini ravioli.
Add mozzarella cheese on top of the ravioli and bake for 20-30 mins or until cheese is golden brown.
When ready top with basil and parmesan serve.
Low Carb Zucchini Ravioli
Amount Per Serving (3g)
* Percent Daily Values are based on a 2000 calorie diet.