Zucchini Ravioli | The Whole Food Plant Based Cooking Show
Elevate your next meal to a fine dining experience, impress your family and friends, and put to use the bounty of zucchini growing in your garden with this delicious Zucchini Ravioli.
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2 medium zucchini, sliced lengthwise on a mandolin (a thickness that can bend easily without breaking)
1 small onion, diced
3 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
6 ounces (170g) tomato paste
1/2 cup (118ml) red wine
2 cups (472 ml) low sodium vegetable broth
7 ounces (198g) extra firm tofu, drained
2 cups (312g) frozen spinach, thawed and drained
2 tablespoons kalamata olives, diced
juice of half a lemon
1 1/2 teaspoons dry basil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon Braggs liquid aminos
cracked pepper to taste
1/2 cup (70g) cashews
1/4 cup (15g) nutritional yeast
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1/2 cup (118ml) water
- Preheat oven to 400°F (204°C)
- Sauté onions in a saucepan for about 5 minutes, using some of the vegetable broth to deglaze the pan if the onions start to stick.
- Add the garlic and cook for a couple minutes.
- Add the sauce spices, tomato paste and wine and cook for a few minutes to cook off the alcohol in the wine.
- Add the vegetable broth and simmer until sauce is thick.
- Add all of the filling ingredients to a bowl and mix together thoroughly with a potato masher or your hands making sure the tofu is broken into tiny pieces.
- Lay two zucchini slices side by side on a cutting board so that they slightly overlap.
- Lay two more pieces centering them over the top of the other two pieces in the opposite direction so that it makes a plus sign.
- Spoon a small portion of the filling onto the center where the zucchini slices cross each other.
- Fold the ends of the zucchini slices over the filling glob one side at a time so that it creates a little enclosed parcel.
- Ladle a couple spoonfuls of sauce into the bottom of a 9″ x 13″ baking dish.
- Continue making zucchini parcels and place them into the bottom of the baking dish.
- Ladle sauce over all of the parcels.
- Add all of the cheese sauce ingredients into a blender and blend until smooth.
- Pour sauce over sauce and parcels.
- Bake for 35 – 45 minutes.