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.
- 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
- 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: