Bison & Ricotta Zucchini Ravioli

Directions

• Heat a large skillet over medium heat. Add the avocado oil. Add the bison, and brown for 5 minutes, before adding the onions, oregano and salt and pepper to taste. Continue to cook, stirring often, for 5-8 more minutes before adding the garlic. Cook for another minute before removing from the heat. Allow to cool fully.
• In a medium-sized bowl, add the ricotta, Parmesan cheese, basil, red pepper flakes, and half the mozzarella (the rest will be used to top the dish). Season with salt and pepper to taste. Add half the cooked bison mixture, and stir thoroughly to combine.
• Use a vegetable peeler to thinly slice the zucchini into long, thin strips. Take two of the strips and lay them across one another, to form a ‘t.’ Take about 2 tbsp of the ricotta mixture and put it in the centre of the ‘t.’ Fold the zucchini over the mixture, creating a small little ravioli. Continue with remaining filling.
• Spray a 13×9 baking dish lightly with avocado oil, and pour the marinara sauce in the bottom of the dish. Place the ravioli onto the sauce. Top with the rest of the bison, and the remaining cheese.
• Bake in a preheated 400 degree F oven or grill for 25-30 minutes until the cheese is bubbling.
• Garnish with fresh basil. Serve immediately with crusty bread, or a fresh salad for a low-carb option.

More ‘Stuffed’ recipes:

• • Bison & Butternut Squash Lasagna
  • Stuffed Shells with Bison Vodka Sauce
  • Middle Eastern Bison Stuffed Zucchini
  • Bison Bolognese Spaghetti Squash Rings