Zucchini Vegan Ricotta Ravioli

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Zucchini Vegan Ricotta Ravioli
https//www.wholesomebellies.com.au/
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• This dish would have to be one of my all-time
  favourite meals. Dont 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 youll 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

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• Ingredients
• Tomato Sugo
• 1 onion
• 2 tablespoons olive oil
• 1 bottle of passata
• 1 teaspoon salt
• 10-12 basil leaves

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• 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

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• Ravioli
• 4 large zucchini
• 1-2 teaspoons salt

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• 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.

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• 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.

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• 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).

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• 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 wont dry in the oven.  Sprinkle
  with vegan parmesan.

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• Bake for 30 minutes at 180 degrees.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/