Home Simple Vegan Plant-Based Recipes Zucchini Ravioli | The Whole Food Plant Based Cooking Show

Zucchini Ravioli | The Whole Food Plant Based Cooking Show

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.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

2 medium zucchini, sliced lengthwise on a mandolin (a thickness that can bend easily without breaking)

Sauce
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

Filling
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

Cheese Sauce
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

Instructions

  1. Preheat oven to 400°F (204°C)
  2. 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.
  3. Add the garlic and cook for a couple minutes.
  4. Add the sauce spices, tomato paste and wine and cook for a few minutes to cook off the alcohol in the wine.
  5. Add the vegetable broth and simmer until sauce is thick.
  6. 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.
  7. Lay two zucchini slices side by side on a cutting board so that they slightly overlap.
  8. 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.
  9. Spoon a small portion of the filling onto the center where the zucchini slices cross each other.
  10. Fold the ends of the zucchini slices over the filling glob one side at a time so that it creates a little enclosed parcel.
  11. Ladle a couple spoonfuls of sauce into the bottom of a 9″ x 13″ baking dish.
  12. Continue making zucchini parcels and place them into the bottom of the baking dish.
  13. Ladle sauce over all of the parcels.
  14. Add all of the cheese sauce ingredients into a blender and blend until smooth.
  15. Pour sauce over sauce and parcels.
  16. Bake for 35 – 45 minutes.

Did You Make This Recipe?

Zucchini Ravioli

Zucchini Ravioli | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Zucchini Ravioli | The Whole Food Plant Based Cooking Show

Zucchini Ravioli | The Whole Food Plant Based Cooking Show

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.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

2 medium zucchini, sliced lengthwise on a mandolin (a thickness that can bend easily without breaking)

Sauce
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

Filling
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

Cheese Sauce
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

Instructions

  1. Preheat oven to 400°F (204°C)
  2. 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.
  3. Add the garlic and cook for a couple minutes.
  4. Add the sauce spices, tomato paste and wine and cook for a few minutes to cook off the alcohol in the wine.
  5. Add the vegetable broth and simmer until sauce is thick.
  6. 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.
  7. Lay two zucchini slices side by side on a cutting board so that they slightly overlap.
  8. 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.
  9. Spoon a small portion of the filling onto the center where the zucchini slices cross each other.
  10. Fold the ends of the zucchini slices over the filling glob one side at a time so that it creates a little enclosed parcel.
  11. Ladle a couple spoonfuls of sauce into the bottom of a 9″ x 13″ baking dish.
  12. Continue making zucchini parcels and place them into the bottom of the baking dish.
  13. Ladle sauce over all of the parcels.
  14. Add all of the cheese sauce ingredients into a blender and blend until smooth.
  15. Pour sauce over sauce and parcels.
  16. Bake for 35 – 45 minutes.

Did You Make This Recipe?

Zucchini Ravioli