Zucchini Ravioli

by Jill Dalton

Zucchini Ravioli

Jill Dalton
Elevate your next meal to a fine dining experience, impress your family and friends, and put to use the bounty of zucchini growing in your garden with this delicious Zucchini Ravioli.
5 from 2 votes
Servings 6 people
Prep 30 minutes
Cook 35 minutes
Total 1 hour 5 minutes

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  • Preheat oven to 400°F.
  • Sauté onions in a saucepan for about 5 minutes, using some of the vegetable broth to deglaze the pan if the onions start to stick.
  • Add the garlic and cook for a couple minutes.
  • Add the sauce spices, tomato paste and wine and cook for a few minutes to cook off the alcohol in the wine.
  • Add the vegetable broth and simmer until sauce is thick.
  • Add all of the filling ingredients to a bowl and mix together thoroughly with a potato masher or your hands making sure the tofu is broken into tiny pieces.
  • Lay two zucchini slices side by side on a cutting board so that they slightly overlap.
  • Lay two more pieces centering them over the top of the other two pieces in the opposite direction so that it makes a plus sign.
  • Spoon a small portion of the filling onto the center where the zucchini slices cross each other.
  • Fold the ends of the zucchini slices over the filling glob one side at a time so that it creates a little enclosed parcel.
  • Ladle a couple spoonfuls of sauce into the bottom of a 9″ x 13″ baking dish.
  • Continue making zucchini parcels and place them into the bottom of the baking dish.
  • Ladle sauce over all of the parcels.
  • Add all of the cheese sauce ingredients into a blender and blend until smooth.
  • Pour sauce over sauce and parcels.
  • Bake for 35 – 45 minutes.
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Nutrition info

Calories: 185kcalCarbohydrates: 19gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 362mgPotassium: 919mgFiber: 6gSugar: 8gVitamin A: 6687IUVitamin C: 24mgCalcium: 122mgIron: 4mg

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C March 30, 2023 - 11:38 pm

Do you think I could make a big batch and freeze these? Do you have any advice re, defrosting/ cooking from frozen?
I love your recipes, thanks so much.

Jill Dalton March 31, 2023 - 2:24 pm

Recipes with zucchini don’t usually freeze well because of its water content. Once defrosted, it tends to be very watery and mushy

Alexandra September 4, 2023 - 4:46 pm

Hi Jill, love your recipes. My son is allergic to nuts, do you think I can use sunflower seeds instead of cashews in the cheesy part of the recipe?

Jill Dalton September 6, 2023 - 12:15 pm

Yes, I think it would still work great


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