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Zucchini Ravioli

This zucchini ravioli is a grain and dairy free alternate for this pasta classic! It is created with zucchini pasta, a cauliflower cheese filling, also can be paleo, keto, AIP, and vegan friendly.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 3
Calories 218kcal
Author Brittany

Ingredients

For the Cauliflower Cheese

  • 2 cups cauliflower, steamed
  • 2 tsp apple cider-vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1 cup spinach, chopped
  • ½ tsp sea-salt
  • 2 cloves garlic, minced
  • 3 tbsp olive-oil, divided

For the Ravioli

  • 2 medium zucchini
  • 1 tbsp fresh-basil, chopped
  • cups compliant marinara-sauce (use nomato sauce for AIP)

Instructions

For the Cauliflower Cheese

  • Using a nut-milk-bag or paper-towel, lightly highlight the cauliflower to pull some (although not all) of the surplus water.
  • Add the cauliflower into a food-processor and combine with 2 tablespoons of olive-oil, apple cider-vinegar, salt, and nutrient-yeast. Blend till smooth and put aside.
  • Using a small saute-pan, heat 1 tablespoon of olive-oil on low-heat.
  • Saute the garlic for 2-3minutes tlil aromatic. Add the spinach and let it wilt over 1-2minutes. Remove from heat.
  • Stir the garlic and spinach to the cauliflower mixture and put aside.

For the Zucchini Ravioli

  • Preheat the oven to 375 F and then put aside a large baking-dish.
  • Wash the zucchini and slice the ends off. Use a mandolin-slicer or peeler to slice into thin pieces. Allow to sit 5minutes, then dab a paper-towel to remove any extra-water.
  • Begin building the ravioli by layering 2slices vertically and 2slices horizontally in a plus sign formation. Add a large spoonful of the cauliflower-cheese.
  • Gently fold the zucchini to affix the ravioli and put in a skillet with the folded side . Repeat till the dish is complete. You ought to have about 6large raviolis.
  • Top with sauce of choice then bake in the preheated oven for 18-20minutes.
  • Remove from the oven and top with chopped basil. Serve with a fork and knife.