Zucchini-Wrapped Ravioli Recipe with Cashew Ricotta 🌱✨

Are you ready to wow your taste buds with a light, healthy twist on ravioli? This plant-based recipe features zucchini "pasta" wraps filled with a creamy, flavorful ricotta. Perfect for your next dinner or meal-prep day! 🍽️

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Ingredients 🛒

       For the Ravioli:

• • 3 medium zucchinis (washed and ends trimmed)
  • 1 cup plant-based ricotta cheese (store-bought or homemade, see below)
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (optional)
  • Freshly ground black pepper to taste
  • Olive oil for greasing the pan
  • Your favorite pasta sauce 🍅 (see my super simple marinara sauce recipe)
• For the Plant-Based Ricotta: 
  
  • 1 cup raw cashews (soaked in water for 2-4 hours, then drained)
  • 1/4 cup plant-based milk (unsweetened and unflavored)
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • Blend all ingredients in a food processor until creamy.

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Instructions:

1. Prepare the Zucchini Strips:

• Use a mandoline slicer or vegetable peeler to slice zucchini into thin, even strips (about 1/8-inch thick).
• Lay the strips on a clean kitchen towel or paper towel. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry.

2. Make the Ricotta:

• In a food processor, blend the cashews, plant-based milk, lemon juice, nutritional yeast, garlic, Dijon mustard, dried basil, salt, and pepper until smooth and creamy. Adjust the consistency with a little more plant-based milk, if needed.
• Taste and adjust seasonings to your liking. 🌟

3. Assemble the Ravioli:

• Lay two zucchini slices in a cross shape on a flat surface.
• Place a small spoonful of the ricotta mixture in the center where the strips overlap.
• Fold the bottom strip over the filling, followed by the top strip, creating a little ravioli package. Repeat with remaining zucchini and ricotta.

4. Cook the Ravioli:

• Preheat your oven to 350°F (175°C). Lightly grease a baking dish with olive oil.
• Arrange the ravioli seam-side down in the dish. Spoon your prepared pasta sauce over the top, ensuring each ravioli is coated.

5. Bake:

• Cover the dish with foil and bake for 20 minutes or until the zucchini is tender.
• Remove the foil and bake for an additional 5 minutes for a lightly golden top.

6. Serve:

• Plate the zucchini ravioli, spooning extra warm pasta sauce over the top. Garnish with fresh basil (or parsley) and a sprinkle of nutritional yeast for a cheesy finish. 🌟

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 Nutrition Commentary 🍓🍌🥬

• Zucchini: Low in calories, rich in vitamin C, and a great source of hydration. 💧
• Cashews: Packed with healthy fats and magnesium, supporting heart and bone health. ❤️
• Nutritional Yeast: A plant-based powerhouse of B vitamins and cheesy flavor! 🧀✨
• Garlic & Dijon Mustard: Natural flavor enhancers that also boost immunity and metabolism. 🛡️

This recipe is not just delicious—it's loaded with nutrients to keep you energized and thriving! 🌿💪

Enjoy, share with loved ones, and let me know how yours turns out! 😋