If you know me you know I love all things Italian food. I make pizza, pasta, or risotto 4 to 5 times a week so I am always looking for creative ways to incorporate Italian flavors into new dishes. These vegan and gluten free zucchini “ravioli” do just that! They take the familiar flavors you know and love and turn them into something new and exciting.
Now, I am not going to tell you these taste like a traditional ravioli because they don’t! They are something entirely different and delicious in their own right so I hope you give them a try! As usual feel free to substitute in your favorite vegetable to customize the recipe to your taste!
To make the ravioli lay two slices of zucchini vertically on a cutting board so that they are slightly overlapping. Then place two additional slices of zucchini horizontally overtop to create a cross. Add 2-3 tbsp of the filling in the middle where the zucchini slices overlap. Fold the zucchini slices inwards onto the filling starting with the bottom layer and working clockwise along the four sides. Once all four sides are folded in place the zucchini seam side down in the pan coated with marinara sauce. Repeat with the remaining raviolis.
Vegan Zucchini Ravioli
Ingredients
Vegan Ricotta
- 1 block firm tofu
- 2-3 cloves garlic, finely chopped
- 1 tbsp miso paste
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
For assembly
- 2 large zucchini
- 1 tbsp olive oil
- 1 1/2 cup diced mushrooms (about 5 button mushrooms)
- 1/2 onion, diced
- 2 cups chopped spinach
- 1/2 cup chopped artichoke hearts
- 1/2 tsp salt
- 3 cups marinara sauce
Instructions
- Preheat the oven to 400 degrees and prepare a large baking dish by spreading 1 1/2 cups marinara sauce on the bottom.
- Start by thinly slicing the zuchhini lengthwise using a sharp knife, a vegetable pealer or a mandolin. You will need 32 slices. Lay the zuchinni out on a cloth napkin and sprinkle with salt to help drain some of the excess water.
- Next heat a large pan over medium heat and add 1 tbsp olive oil. Add the onions, mushrooms, and 1/2 tsp salt and let cook for about 12-15 minutes stirring occasionally until the vegetables are cooked through. Add the spinach and artichokes and let cook 2-3 minutes until the spinach has wilted.
- Remove as much water from the tofu as you can by placing it in a cloth napkin and squeezing out the excess liquid. It's okay if the tofu gets squsished or crumbles, it is going to be broken down anyways.
- Prepare the vegan ricotta by placing the chopped garllic, miso, nutritional yeast, lemon juice, and olive oil in a blender or food processor and puling a few times. Add the drained tofu and pulse a few more times until the mixture resembles the texture of ricotta.
- Pour the ricotta mixture into a large bowl and add 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and stir well. Add the mushroom, onion and spinach mixture and mix well until the vegetables are evenly distributed.
- When you are ready to prepare the raviolli use a napkin to pat the zuchinni strips dry.
- To make the ravioli lay two slices of zucchini vertically on a cutting board so that they are slightly overlapping. Then place two additional slices of zucchini horizontally overtop to create a cross. Add 2-3 tbsp of the filling in the middle where the zucchini slices overlap. Fold the zucchini slices inwards onto the filling starting with the bottom layer and working clockwise along the four sides. Once all four sides are folded in place the zucchini seam side down in the pan coated with marinara sauce. Repeat with the remaining 7 raviolis
- Cover the ravioilis with an additional 1 1/2 cup marinara sauce and a sprinkle of salt and pepper. If you would like you can add mozerella or vegan mozerella on top of each ravioli. Bake in the 400 degree oven for about 20 minutes. Serve warm.
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Looking for another unique italian recipe? Try these Pizza Burgers with a homemade veggies patty!
