Zucchini Vegan Ricotta Ravioli
                     Zucchini Vegan Ricotta Ravioli
https://www.wholesomebellies.com.au/
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
Ingredients
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
Ravioli
4 large zucchini
1-2 teaspoons salt
• Method
• Tomato Pasta Sauce
• Cut onion into large chunky pieces and sauté in olive oil until they 
start to brown..
• When they start turning golden brown, add passata, salt and basil.
• Cook on medium heat for 30 minutes.
• Once cooked blend in a food processor to create a smooth classic 
tomato sauce.
• Vegan Spinach Ricotta Filling
• Mix melted coconut oil.
• Sauté chopped garlic in a saucepan with olive oil until browns 
slightly (no need to mince garlic as you will blend this – just in small 
pieces will work).
• Wilt spinach by placing it in a saucepan with a tablespoon water.  
Put lid on saucepan and cook until spinach has wilted.  Strain 
spinach once cooked and be sure to remove any excess water.
• In a blender add the tofu, raw cashews, salt, nutritional yeast, salt, 
and milk and blend until you achieve a ricotta like consistency.
• Add the strained spinach and blend until the spinach is well 
combined.
• Assembling the Ravioli
• Thinly slice the ravioli lengthways with a large wide-held 
vegetable grater.  Lay the zucchini slices on a board and 
sprinkle with salt to release water.  Let sit for 15 minutes, 
pat dry with paper towel.
• Using a large oven tray spread generously the pasta sauce 
on the bottom of the tray.  Set aside.
• To make the ravioli you need four zucchini ribbons. Lay 
two slightly overlapping on the bench horizontal.  Then lay 
the other two ribbons horizontal across the other zucchini 
ribbons to form a cross (refer to images below).
• In the centre of the ribbons place a spoonful of vegan 
ricotta filling.  Fold each side over the filling, starting with 
the horizontal pieces first then the vertical pieces. This will 
form a square shaped ravioli.
• Turn the ravioli upside down and place in the tray with the 
tomato sauce.
• Continue the same process until the tray is full.
• Place tomato sauce over the top of the ravioli, ensuring all 
the ravioli are covered with sauce (this way they won’t dry 
in the oven.  Sprinkle with vegan parmesan.
• Bake for 30 minutes at 180 degrees.
Contact US
Email  -
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Phone - 0416 250 969
https://www.wholesomebellies.com.au/