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 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 3
Calories 218kcal
Author Brittany
Ingredients
For the Cauliflower Cheese
2cupscauliflower, steamed
2tspapple cider-vinegar
2 tbsp + 2 tsp nutritional yeast
1cupspinach, chopped
½tspsea-salt
2cloves garlic, minced
3tbspolive-oil, divided
For the Ravioli
2mediumzucchini
1tbspfresh-basil, chopped
1½cupscompliant 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.