Zucchini Ravioli

There’s nothing quite like a comforting plate of pasta. Pasta comes in many shapes and sizes, some are stuffed, others curly, some remind us of our childhood. The doughy texture combined with cheese or meat sauce are enjoyed around the world.

This recipe is not that. Instead this recipe takes the idea of pasta or more specifically ravioli and turns it on its head. In a time where more and more people are becoming health conscious it only makes sense to try out new ideas.

So I decided to try my hands at making ravioli from zucchini. I had one zucchini from my garden and a larger one from the store. I stuffed mine with rosemary cashew ricotta meaning the ravioli themselves are completely vegan and gluten free.

The sauce I made was a simple beef ragu which went really well with the cashew cheese. I also chose to quickly cook the ravioli before serving as I prefer cooked zucchini but this is not necessary and to finish it off I sliced up some snow peas to throw on top. I loved this idea and thought it was the perfect healthy meal.

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Zucchini Ravioli

Serves: 2 Cook time: 5 minutes Total time: 30 minutes

Ingredients

2-3 Medium or large zucchinis

1/2 Cup raw cashews

2 Cloves garlic

3 Tbsp olive oil

1 Tbsp rosemary

Salt and pepper

Directions

1. Cut zucchini into long strips. I used a mandolin but a very sharp knife or large vegetable peeler would also work. I made enough strips to make 15 ravioli.

2. Combine all other ingredients together in a food processor. To get a ricotta like consistently do not process too long. There should be some graininess to the texture.

3. Place one strip of zucchini over another to form a cross. Place about 1 tbsp of cashew ricotta on the middle of the cross.

4. Seal up ravioli by overlapping one corner on top of another. You may need to trim the edges to make them all fit properly. Continue these steps until you have made as many as you want.

5. At this point you can serve as is or heat up a 1/2 tsp of oil in a skillet and sear the tops and bottoms of each ravioli. If you are finding the ravioli is falling apart while you do this, you can skewer them to help hold together.

6. Serve immediately with sauce of your choice like my recipe for simple beef ragu.

7. Zucchini ravioli is best served immediately but you could make everything a day or two ahead and put the ravioli together the day you want to serve them.

Beef Ragu

Makes: 1 cup Cook time: 15 minutes Total time: 20 minutes

Ingredients

1/2 Pound beef

1 Onion

2 Cloves garlic

1/4 Cup crushed tomatoes

5 Mushrooms

Salt and pepper

Directions

1. Combine all ingredients except beef in food processor. Process until smooth.

2. Combine all ingredients in a pot and cook on medium heat until meat is cooked.

3. Serve with ravioli or other pasta dish.

4. Sauce will keep for 3 days in refrigerator.

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