Zucchini Ravioli with Minced Beef and Feta Filling

Ingredients

• 1 large zucchini (about 12 ounces)
• 1/2 pound lean ground beef
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour, plus more for dusting
• 2 eggs, lightly beaten
• 2 tablespoons olive oil, divided

Directions

1. Using a vegetable peeler, cut the zucchini into thin strips and set aside.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the ground beef, onion, bell pepper, feta cheese, garlic, oregano, basil, black pepper and salt. Cook, stirring occasionally, until the beef is cooked through, about 10 minutes.
3. Remove from the heat and stir in the Parmesan cheese. Allow the mixture to cool slightly.
4. Place the flour in a shallow bowl. In a separate bowl, beat the eggs. Working with one zucchini strip at a time, dip it in the egg, then the flour, shaking off any excess. Place a heaping tablespoon of the beef mixture in the center of the strip, then fold the zucchini over the filling to form a pouch. Use a fork to press the edges of the pouch together, sealing the filling inside.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ravioli and cook until golden brown, about 3 minutes per side.
6. Serve with your favorite Italian sauce.

Interesting Facts

• Ravioli originated in Italy and can now be found in many different countries.
• This dish is a great way to use up extra zucchini from the garden.
• You can make the ravioli ahead of time and freeze them for later use.