Recipe Thursday: Vegan Zucchini Ravioli

I love me a good vegan Italian recipe and this zucchini ravioli recipe did not fail me! It's a really good low carb, vegan "pasta" dish option and it tasted damn good too! Top these bad boys with some vegan parmesan and I'm back at my Mimi's house circa 1986. Sometimes it's lonely being the only vegan in a large Italian family, but I don't feel so bad when I can make substitutes like these. One thing I will suggest is using a mandolin when cutting the zucchini. I did not have a mandolin when making mine and almost cut my thumb off so my only suggestion would be to be very careful with that part of the recipe. Other than that, I give this recipe two thumbs up and will totally be making it again! 


  • 4 medium-sized zucchini
  • 1 cup raw cashews 
  • 1 cup walnuts 
  • 4 cloves of garlic 
  • 1/2-1 teaspoon Himalayan salt
  • 1/4 teaspoon ground black pepper 
  • 1 cup water 
  • 1 cup fresh basil 
  • 1 cup fresh spinach 
  • Vegan Parmesan 
  • Marinara Sauce

  1. Preheat oven to 350 degrees
  2. Slice zucchini lengthwise into very thin strips. A mandolin slicer will give you the best results but you can also do it with a sharp knife or peeler (please be careful). You should have about 15 thin slices per zucchini. 
  3. Place slices on paper towels and sprinkle a little salt on them to help draw out some of the water. Let them sit while you make ricotta. 
  4. Place cashews, walnuts, garlic, salt, pepper, water, basil and spinach into a food processor. Pulse until you get a ricotta-like texture. You want it slightly chunky on the verge of pureed. 
  5. Wipe off the excess water and salt from the zucchini strips. Take two strips at a time and make an X. Place a spoonful of ricotta mixture in the middle where slices cross. Fold the tips of each slice into the middle one by one to make a ravioli-like pocket. Place them into a 9 x 12 baking dish.
  6. Once all of the ravioli are made, drizzle the marinara sauce over the ravioli. How much you use is up to you. Sprinkle the vegan parmesan on top of the ravioli. 
  7. Bake at 350 for 35-40 minutes until the zucchini is fully cooked. Allow to set about 5-10 minute after baking. Serve and enjoy! 


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