Buffalo Zucchini Ravioli

Buffalo Zucchini Ravioli is a delicious alternative to ordinary pasta ravioli. Clean eating is easy with this healthy recipe.  Packed full of healthy fats, protein and vitamins and minerals, this meal will fill you up.

Buffalo Zucchini Ravioli  

What You’ll Need:

Creamy Avocado Mousse:
2 large ripe avocados, peeled & seeded
2 cloves of garlic, peeled
1/2 lemon, juiced
4 fresh basil leaves
6 Tablespoons coconut oil
2 Tablespoons water
salt & pepper to taste

Buffalo Patties:
1 pound ground buffalo
3 green onions, chopped
1/2 teaspoon sage
1/2 teaspoon cumin

3 zucchini, sliced lengthwise into 1/8” slices by Mandolin

What You’ll Do:

Preheat the oven to 250°F.

In a food processor or blender add all of the creamy avocado mousse ingredients.  Blend about 1 minute, until smooth. 

Lightly grease a cookie sheet.  Place zucchini slices on the cookie sheet and bake for 6 minutes or until tender.

In a glass bowl mix together all of the buffalo patty ingredients.  Form meat into patties 1/2” thick and 1 1/4” in diameter.  Cook patties over medium-high heat for 2-3 minutes on each side or until cooked through.  Remember, buffalo is a leaner mean than ground beef and takes about 1/3 of the time to cook.  Remove from heat.

Take two zucchini slices and criss cross them, into a lower case t-shape.  Place a buffalo patty in the center and fold the
zucchini around the meat. Flip the wrap over and place back in the oven. Bake until the zucchini is warm.

Plate your buffalo wraps on a bed of micro greens and top with creamy avocado sauce. Enjoy!