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


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


4 large zucchini

1-2 teaspoons salt


Tomato Pasta Sauce

Vegan Spinach Ricotta Filling

Assembling the Ravioli