Valentine’s Day is all about enjoying the people and things you love, and we have a feeling this zucchini ravioli will be just the kind of thing you want to include on February 14th.
Topped with marinara and creamy alfredo sauce, this zucchini ravioli will feel like the ultimate comfort food. Because this recipe swaps out pasta in favor of zucchini, however, there are none of the traditional carbs you’d feel guilty about consuming with ravioli.
Instead, this zucchini ravioli relies on the fantastic flavors and heartiness of its creamy nut filling. Rather than use traditional ricotta, a blend of cashews and walnuts are puréed to create a similar texture. That, paired with the glorious Italian sauces on top, make this more than a satisfying meal. Trust us, you won’t be missing the carbs at all!
Zucchini Ravioli Recipe
yields 30 ravioli
- 4 medium zucchini
- 1 cup cashews
- 1 cup walnuts
- 4 cloves garlic
- ½ tsp salt, or more to taste
- ¼ tsp ground black pepper
- 1 cup water
- 1 cup basil
- 1 cup spinach
- Jarred tomato marinara
- Jarred creamy alfredo
- Parmesan for the top, optional
- Preheat the oven to 350°F. Either using a very sharp knife or a mandolin slicer, cut the zucchini lengthwise into very thin strips. You can cut off the dark green edges as those are just zucchini skin.
- Place the zucchini slices on a large paper towel and sprinkle a little salt over them to help draw out their water. Temporarily set aside.
- To a food processor, add the nuts, garlic, salt, pepper, water, basil, and spinach. Pulse until you get a chunky purée. Taste test for salt and add more as needed.
- Pat dry the zucchini strips, then place two strips on top of each other to form a cross or t-shape. Place a dollop of the purée on the center and fold the strips over each other, one-by-one, to form a pocket.
- Line the ravioli up side-by-side in a 9×12 baking dish. Drizzle as little or as much marinara and alfredo sauce over the top of the ravioli. Grate some parmesan (optional) on top as a finishing touch.
- Bake the zucchini ravioli for 35 to 40 minutes, until the zucchini looks cooked. Let the ravioli rest in the baking pan for 5 minutes before serving.
Recipe adapted from Veggies Don’t Bite