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Zucchini Ravioli
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.
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Ingredients
- 2 medium zucchini, sliced lengthwise on a mandolin (a thickness that can bend easily without breaking)
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon thyme
- 6 ounces tomato paste
- ½ cup red wine
- 2 cups vegetable broth, low sodium
Filling
- 7 ounces extra firm tofu, drained
- 2 cups frozen spinach, thawed and drained
- 2 tablespoons kalamata olives, diced
- lemon juice
- 1 ½ teaspoons basil, dry
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon Bragg liquid aminos
- cracked pepper
- ½ cup cashews
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- ½ cup water
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
2 comments
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.
Recipes with zucchini don’t usually freeze well because of its water content. Once defrosted, it tends to be very watery and mushy