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Must try Vegan Ricotta Zucchini Ravioli!
First of all, this delicious “pasta” recipe is an absolute must try–Vegan Ricotta Zucchini Ravioli. This dish involves light zucchini ribbons, folded into ravioli, stuffed with a high protein vegan ricotta, baked in a flavourful marinara sauce and topped with a nutty, brazil nut parmesan. While there are 3 components involved in this recipe, the ingredients used are simple, and the process is quick and easy.
To make, you create your zucchini ribbons, blend up your ricotta mix and food process your brazil nut parm. Most of the leg work (or should I say arm work?) is in the folding of the ravioli. The concept of zucchini ravioli came from my chef friend Alyssa Gagarin, and it’s absolutely beautiful, don’t you think? It’s a beautiful dish that makes for a great option to bring to a party and impress friends, or serve when entertaining. Aside from its looks, it’s also a really balanced dish with a surprising amount of plant protein and of course the veggies involved.
Also, in my personal opinion, it’s a great meal to enjoy when you’re in the mood for something light but still satiating and hearty. Oftentimes, zucchini noodle dishes leave me hungry quickly after, but thanks to the vegan ricotta, this makes a great lunch in my book. Feel free to throw in actual pasta into the sauce if you’d like, along with additional veggies to bake, or leave as is.
These Vegan Ricotta Zucchini Ravioli are made with simple, plant based ingredients and are vegan, gluten free, refined sugar free and oil free. It’s easy to make this recipe nut-free as well!
What’s in this Vegan Ricotta Zucchini Ravioli
- Vegan ricotta (made from firm tofu, nutritional yeast, fresh lemon juice and garlic)
- Brazil nut “parmesan” (made from brazil nuts, nutritional yeast and garlic powder)
- Fresh basil
Secrets to success
To make this recipe nut free, you can use sunflower seeds or hemp seeds to make your parmesan in place of brazil nuts. Also, it may be more cost effective to use almonds or cashews in place of brazil nuts. I simply used brazil nuts because it’s what I happened to have on hand (and I’ve been working on getting in my selenium).
Lastly, the ravioli actually holds its shape quite well, and you can re-bake your dish to enjoy leftovers the next day. Leave ravioli in the baking dish with sauce and just pop back into the oven for 10-12 minutes on 350F until warm through.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Vegan Ricotta Zucchini Ravioli (gluten free, oil free)
- 3 large zucchini
- 2 cups marinara sauce
- fresh basil to garnish
- tofu ricotta adapted from From My Bowl & Sweet Simple Vegan
- 15 oz firm tofu excess water removed
- 3 tbsp nutritional yeast
- 5 cloves garlic
- 2 tbsp tahini
- 1 tbsp white miso paste
- juice of 1/2 a lemon
- 1 tsp salt
- 1/2 tsp pepper more to taste
- Brazil nut parmesan
- 1/2 cup brazil nuts lightly dry toasted on a pan for a few minutes (or sub roasted cashew, almond, sunflower seeds, hemp seeds)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- pepper to taste
- Start by preheating your oven to 425F while you prepare your ingredients. At this point you may also remove excess water from your firm tofu using a tofu press, or wrapping in paper towel and pressing with a heavy object (like another pan).
- Using a peeler, make long zucchini ribbons with your zucchini. Set strips aside (on a paper towel if you find them to be too wet)
- Next, prepare your brazil nut parm. In a food processor or blender, pulse all ingredients to form an even crumb. Careful not to blend too much, otherwise ingredients will turn into a butter. Set aside.
- Now prepare tofu ricotta by adding all ingredients to a blender or food processor, excluding tofu. Give the mixture a rough pulse, just to help garlic break down slightly before adding tofu. Pulse again until evenly combined, and a ricotta-like texture forms. Should be slightly chunky, not all the way smooth.
- Next, take an oven safe baking dish and pour in marinara sauce, spreading to cover the surface if necessary.
- Finally, we're ready to fold our ravioli. Take 2 zucchini ribbons and overlap them slightly, lengthwise. Take another 2 zucchini ribbons and repeat. Create an X shape, and dollop 1-2 tbsp of your ricotta mixture where the ribbons meet. Fold your bottom zucchini ribbons over, like you're wrapping a present, then fold the other 2 ribbons. Place ravioli seam side down into the marinara. Continue until ricotta or zucchini are used up.
- Sprinkle a generous amount of brazil parmesan on top of ravioli and sauce, then bake in the oven for 25 minutes. Tops of zucchini should be lightly golden, zucchini should be gently cooked and marinara should be bubbling. Garnish with fresh basil and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
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