The Whole Food Plant Based Cooking Show
Zucchini Ravioli
Calories: 185kcal
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
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.
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Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6687IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 4mg
