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Zucchini Vegan Ricotta Ravioli

This dish would have to be one of my all-time favourite meals. Don’t get me wrong, nothing beats home-made pasta ravioli, but this version is so, so delicious and extremely healthy and wholesome. There are a few elements to this recipe, but they are all simple and you’ll have whipped up an incredible meal in no time.

The best thing to do is make the tomato sugo, and whilst that is boiling away create the other elements and then assemble.

This recipe makes about 18 ravioli.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

Tomato Sugo

1 onion

2 tablespoons olive oil

1 bottle of passata

1 teaspoon salt

10-12 basil leaves

Vegan Spinach Ricotta Filling

200 grams firm tofu

3 cloves of garlic

1 cup of raw cashews

3 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons olive oil

3 tablespoons soy milk

200 grams raw spinach

Ravioli

4 large zucchini

1-2 teaspoons salt

Method

Tomato Pasta Sauce

Cut onion into large chunky pieces and sauté in olive oil until they start to brown..
When they start turning golden brown, add passata, salt and basil.
Cook on medium heat for 30 minutes.
Once cooked blend in a food processor to create a smooth classic tomato sauce.

Vegan Spinach Ricotta Filling

Sauté chopped garlic in a saucepan with olive oil until browns slightly (no need to mince garlic as you will blend this – just in small pieces will work).
Wilt spinach by placing it in a saucepan with a tablespoon water. Put lid on saucepan and cook until spinach has wilted. Strain spinach once cooked and be sure to remove any excess water.
In a blender add the tofu, raw cashews, salt, nutritional yeast, salt, and milk and blend until you achieve a ricotta like consistency.
Add the strained spinach and blend until the spinach is well combined.

Assembling the Ravioli

Thinly slice the ravioli lengthways with a large wide-held vegetable grater. Lay the zucchini slices on a board and sprinkle with salt to release water. Let sit for 15 minutes, pat dry with paper towel.
Using a large oven tray spread generously the pasta sauce on the bottom of the tray. Set aside.
To make the ravioli you need four zucchini ribbons. Lay two slightly overlapping on the bench horizontal. Then lay the other two ribbons horizontal across the other zucchini ribbons to form a cross (refer to images below).
In the centre of the ribbons place a spoonful of vegan ricotta filling. Fold each side over the filling, starting with the horizontal pieces first then the vertical pieces. This will form a square shaped ravioli.
Turn the ravioli upside down and place in the tray with the tomato sauce.
Continue the same process until the tray is full.
Place tomato sauce over the top of the ravioli, ensuring all the ravioli are covered with sauce (this way they won’t dry in the oven. Sprinkle with vegan parmesan.
Bake for 30 minutes at 180 degrees.