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.
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
Cheese Sauce
- 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.
Nutrition
Calories: 185kcalCarbohydrates: 19gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 362mgPotassium: 919mgFiber: 6gSugar: 8gVitamin A: 6687IUVitamin C: 24mgCalcium: 122mgIron: 4mg
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
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?
Thanks
Yes, I think it would still work great
I may be reading it wrong on my Mobile device, but where does the filling ingredients stop and cheese ingredients start? Can’t wait to make this!
The cheese starts with 1/2 cup cashews followed by 1/4 cup nutritional yeast. Thank you for seeing that. I will get that edited. =)