Zucchini Ravioli

Two things to know:

1. Zucchini is probably the most versatile vegetable ever. In this case it’s thinly shaved then wraps a vegan ricotta filling to make pasta. Free of dairy, egg, meat and gluten, AND low carb. What.

2. Mint in savoury dishes is the most underrated thing ever.

Approximate cost to buy everything: $25

Will serve: 2 people

Time taken: 25 minutes plus 30 mins soaking time for the cashews

The protein, iron and calcium I’m not getting from meat? All three, plus a lovely big hit of vitamins from all of the greenery.



3 large zucchini

Ricotta Filling

2 tbsp extra virgin olive oil
3 tbsp plant milk (I used soy)
1/2 cup raw cashews, soaked in boiling water for 30 minutes, then drained
175g firm tofu, chopped into chunks
3 tbsp frozen spinach, defrosted
25g pine nuts
1/2 tbsp chopped fresh sage
1/2 tbsp chopped fresh basil
1/2 tbsp nutritional yeast flakes (optional)
2 cloves garlic, minced
1 tsp salt
Freshly-cracked black pepper, to taste

To serve:

2 tbsp vegan pesto (buy, or see recipe “Pesto” from 16 Jan)
3/4 cup extra virgin olive oil
Large handful fresh mint leaves, torn
Almond feta (see recipe 26 Feb)


Preheat oven to 180*C.

Combine all ricotta ingredients and blend until smooth with a blender or food processor.
Using a vegetable peeler, slice the zucchini into 1-2mm thick slivers.

Drizzle a baking dish with olive oil. Lay thin zucchini slices down flat on a chopping board in a cross shape. Place a tablespoon of ricotta inside, then wrap all of the sides up. Place ravioli seam-side down in the baking dish, then repeat until all zucchini and ricotta is used.

Drizzle ravioli with some extra olive oil and bake for 15 minutes or until cooked and tender.

In the meantime, combine your pesto with the 3/4 cup olive oil. Stir well until it’s a thin sauce.

Remove cooked ravioli from baking tray and serve, drizzled with pesto oil, and covered with torn mint leaves, pepper, any extra ricotta and some generous pieces of almond feta.

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