Easy Homemade Vegan Ricotta Zucchini Ravioli Recipe
Delicious Vegan Ricotta Zucchini Ravioli that you MUST try! High in protein, easy to make, and packed with flavor! Tender zucchini slices folded into vegan ravioli shapes and stuffed with plant-based ricotta, then baked in marinara sauce. The best!
Servings: 2 -3 servings
Ingredients
- 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
Instructions
- 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 vegan 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.
Notes
Secrets to Success
- To make this recipe nut-free, you can use sunflower seeds or hemp seeds in place of Brazil nuts to make your parmesan. 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). Or you can use nut-free, store-bought vegan parmesan.
- Feel free to add additional veggies into your marinara sauce– Onion, additional spices, and whatever else you enjoy!
- Because our “homemade pasta dough” is actually made with zucchini, this recipe is entirely gluten-free and requires no all-purpose flour or semolina flour. No pasta machine or special equipment. However, if you want to make this dish heartier, feel free to boil your favorite pasta to al dente, then stir the cooked pasta into the baking dish with the sauce and the zucchini ravioli.