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.
Ravioli is among the things that is quite tough to discover substitutes for! How can you replace pasta? Zucchini has turned into a favorite swap for pasta, and it is the ideal foundation to get a grain free of charge ravioli!
Not merely does is ravioli grain and gluten free, but it is also milk free and made with homemade berry cheese.
How to Make Zucchini Ravioli?
- If make the cauliflower-cheese, begin with steaming cauliflower. Drain the excess-water and then put aside.
- Saute the spinach till wilted and then place aside.
- Use a food-processor to combine the cauliflower with the nutrient-yeast, apple cider-vinegar and olive-oil. Eliminate from the food-processor and stir in the spinach. Put aside
- Use a mandolin-slicer to slice the zucchini. Let me sit for 5minutes or so. Dab with a paper-towel to draw out some excess-water.
- Begin building the ravioli by layering2slices horizontally and vertically 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 until the dish is complete.
- Top with sauce of choice then bake in the toaster.
- Remove from the oven and top with chopped basil. Serve with a fork and knife.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest. Please, if you recreate this Zucchini Ravioli recipe, don’t forget too give me star rate or comment below. Thanks!
Try these other Delicious Recipe options:
- Easy Buffalo Chicken Dip
- Turkey and Egg Breakfast Casserole
- Cheesy Veggie Quinoa Bites
- Chipotle Vegan Burrito with Cilantro Lime Rice
Zucchini Ravioli
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
- 1½ 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.
This low-carb and gluten-free Ground Turkey Sweet Potato Skillet is going to be prepared to dig in under 30minutes, and you’ll be astounded by how flavourful it’s. It is a ideal ONE-PAN meal for the family to enjoy…. Read More
