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 mins
Cook 35 mins
Total 1 hr 5 mins

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Ingredients
 
 

Filling

Instructions
 

  • 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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