These zucchini ravioli are incredibly light and delicious. I absolutely love how zucchini noodles can stand in for much more than spaghetti. We can get creative by making lasagna, ravioli, roll ups, even brownies! For this recipe, I used a vegan ricotta by Kite Hill but you can use a regular ricotta if you prefer. The egg in the recipe is optional. I have tried it both with or without egg and the egg makes the ravioli creamier. If you choose to skip the egg, you can add 2 tablespoons of nut milk to the ricotta cheese to loosen it up.
Zucchini Ravioli
Serves 4
INGREDIENTS
- 3 medium zucchini
- 1 package vegan ricotta cheese
- 3 tbsp fresh basil, thinly sliced
- 1-2 garlic cloves, minced
- 1 egg (optional)
- 1 cup tomato sauce
- ¼ cup shredded vegan cheese (I like to use Miyoko’s)
- ¼ tsp chili flakes
- Sea salt and pepper to taste
DIRECTIONS
- STEP 1. Preheat oven to 350 F or 180 C.
- STEP 2. Cut the ends off of the zucchini and using a vegetable peeler, slice the zucchini longways. Discard the thin, end pieces. I like to place paper towels between each layer of zucchini slices so it can absorb excess water.
- STEP 3. In a mixing bowl, combine the ricotta cheese, basil, garlic and egg. Mix well with a fork.
- STEP 4. Transfer the zucchini to a cutting board and layer two overlapped strips vertically and two horizontally to make a cross. Repeat with remaining slices.
- STEP 5. Using an ice-cream scoop, scoop out the ricotta mixture (about 1 tablespoon) and place in the middle of each zucchini cross.
- STEP 6. Fold each side to seal the ricotta mixture and flip over the ravioli so the seam side is on the bottom.
- STEP 7. In a baking dish, add a few tablespoons of tomato sauce and smooth out. Place the ravioli over the tomato sauce and top each ravioli with a tablespoon of the remaining sauce. Sprinkle with cheese and chili flakes.
- STEP 8. Bake for 20 minutes, until the cheese melts.
Tools/Products Used In This Recipe:
Loved the zucchini ravioli. Had a tough time with the zucchini, but now I bought a vegetable peeler which will be better for next time.
Which nut milk do you recommend if I skip the egg? Also, what do you think of substituting palmini lasagne noodle in place of zucchini?
You can definitely try with palmini and any nut milk will work!
Looks amazing!
Hello! Can you make this ahead of time and store in the fridge? Then bake when ready? Or will it not hold together..
Yes, you can. The zucchini might release some water so you can drain it out before popping in the oven.
Adding some sautéed spinach to this recipe makes it better and tastier!