Zucchini Vegan Ricotta Ravioli
This dish would have to be one of my all-time favourite meals. Don’t 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 you’ll 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.
Zucchini Vegan Ricotta Ravioli
Ingredients
- 1 onion
- 2 tablespoons olive oil
- 1 bottle passata
- 1 teaspoon salt
- 10-12 basil leaves
- 200 grams firm tofu
- 3 cloves garlic
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons soy milk
- 200 grams raw spinach
- 4 large zucchini
- 1-2 teaspoons salt
Tomato Sugo
Vegan Spinach Ricotta Filling
Ravioli
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.
Vegan Spinach Ricotta Filling
- 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.
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).
- 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 won’t dry in the oven. Sprinkle with vegan parmesan.
- Bake for 30 minutes at 180 degrees.
Frequently Asked Questions
How does the vegan spinach ricotta filling compare to traditional ricotta in terms of flavour and texture?
The vegan spinach ricotta filling is likely to have a slightly different flavour and texture compared to traditional dairy ricotta, but it can be just as creamy and flavourful. The use of tofu and cashews creates a creamy base, while nutritional yeast adds a cheesy and umami flavour. The addition of spinach provides freshness and colour. Overall, it's a fantastic vegan alternative that offers a creamy, savory, and plant-based experience.
Can you provide any substitutions for nutritional yeast in the filling for those who might not have it on hand?
Nutritional yeast adds a unique cheesy flavour to vegan dishes, but if you don't have it, you can still make the filling delicious by using other ingredients: - **Vegan Parmesan:** If you have vegan parmesan cheese, you can use it as a replacement for nutritional yeast to add a cheesy taste. - **Miso Paste:** A small amount of white or yellow miso paste can provide a savory, umami flavour. - **Tahini:** Tahini paste has a rich and nutty flavour that can enhance the filling. Start with a small amount and adjust to taste.
Can this dish be customized with different fillings or sauces?
Absolutely! You can get creative with different fillings and sauces: - **Fillings:** Instead of spinach, you can use other greens like kale or Swiss chard for a different flavour. You can also experiment with different nuts or seeds, like pine nuts or sunflower seeds, in place of cashews. - **Sauces:** While the tomato sugo is classic and delicious, you can explore various pasta sauces, such as pesto, garlic and olive oil, or a creamy cashew-based sauce. Be sure to adjust seasonings accordingly.
Are there any recommended sides or garnishes for this dish?
This dish can be a meal on its own, but you can enhance it with some sides or garnishes: - **Garlic Bread:** Serve with slices of garlic bread or crusty Italian bread for a complete Italian-inspired meal. - **Salad:** A fresh green salad with a light vinaigrette dressing can complement the richness of the ravioli. - **Fresh Herbs:** Sprinkle with fresh basil, parsley, or chives before serving for added freshness and colour.
