Zucchini Ravioli with Creamy Spinach Filling
Enjoy this delightful Vegan Zucchini Ravioli filled with a creamy mixture of vegan cream cheese, spinach, olives, and aromatic herbs. Baked on a bed of rich tomato sauce and topped with vegan Parmesan, this dish is a healthy and flavorful twist on a classic Italian favorite.
Equipment
- Oven
- Baking Dish
- Vegetable peeler or mandoline slicer
- Mixing bowls
- Knife and Cutting Board
- Spoon or spatula for mixing
- Measuring cups and spoons
Ingredients
- 4 medium zucchini
- 2 cups vegan cream cheese
- 1/4 cup thinly sliced basil divided
- 1 clove garlic minced
- Kosher salt
- Freshly ground black pepper
- Italian seasoning: to taste
- 1/4 cup chopped olives
- 2 cups fresh spinach roughly chopped
- 2 cups tomato sauce
- Vegan Parmesan for topping
- Extra-virgin olive oil for drizzling
Instructions
Step 1:
- Preheat oven to 375°F (190°C).
Step 2:
- Make the zucchini noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin, flat strips until you reach the center. These are your “noodles.”
Step 3:
- Make the filling: In a medium bowl, combine vegan cream cheese, Italian seasoning, olives, spinach, 2 tablespoons of basil, garlic, salt, and pepper. Mix well until smooth.
Step 4:
- Assemble the ravioli: Lay two strips of zucchini noodles so they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips, creating a “T” shape. Spoon about 1 tablespoon of the filling into the center of the zucchini. Fold the ends of the strips over the center, one side at a time. Flip the ravioli over and place seam-side down.
Step 5:
- Pour the tomato sauce at the bottom of the baking dish and place the zucchini ravioli on top.
Step 6:
- Top with vegan Parmesan and drizzle with olive oil.
Step 7:
- Bake for 25 to 30 minutes, until the zucchini noodles are “al dente” and the vegan Parmesan is golden.
Step 8:
- Garnish with the remaining basil before serving.
Notes
• Make Ahead: Assemble the ravioli ahead of time and refrigerate for up to 24 hours before baking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Customization: Add sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
• Serving Suggestions: Pair with a fresh green salad or crusty bread to complete the meal.
• Gluten-Free: Naturally gluten-free since zucchini replaces traditional pasta.
• Vegan Parmesan Substitute: If unavailable, sprinkle nutritional yeast for a cheesy flavor.
• Zucchini Slicing Tip: For ease, use a mandoline slicer to get uniform zucchini strips.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Customization: Add sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
• Serving Suggestions: Pair with a fresh green salad or crusty bread to complete the meal.
• Gluten-Free: Naturally gluten-free since zucchini replaces traditional pasta.
• Vegan Parmesan Substitute: If unavailable, sprinkle nutritional yeast for a cheesy flavor.
• Zucchini Slicing Tip: For ease, use a mandoline slicer to get uniform zucchini strips.
Nutrition
Calories: 250kcal