The first time Memphis made these and shared them with me, I fell in love. In fact, they were so tasty, I ate them cold. When I gave up pasta in solidarity with my diabetic husband, lasagna and ravioli were just a few of the Italian favs that disappeared from our menu.
But thanks to this recipe, I foresee an Italian food comeback that will be just as tasty and amazing, without that heaviness one feels after a typical pasta pig out. Memphis uses Ricotta cheese in hers, and I use a tofu blend in mine* but you can use a vegan cheese replacement very easily. (*See vegan alternative–marked VGN– filling recipe below.)
You can make this ahead and take it to work for lunch. It won’t leave you overfull or tired. So delicious you won’t believe there are no carbs! Feel good about that. We provide a basic marinara sauce recipe here but feel free to top with your favorite.
Tip: Strip down zucchini then place them on a plate with a paper towel and salt to draw out excess water! Otherwise, when you add your sauce the juice from the zukes will make it soupy or too thin.
6-9 large tomatoes, diced
1 green pepper, seeded
½ one onion
basil fresh or dried, use liberally
3 cloves garlic minced
1 cup ricotta cheese (VGN: silken tofu)
I cup spinach leaves (optional)
½ cup parmesan cheese (VGN:⅓ C olive oil, ½ tsp nutmeg, blend in food processor)
Basil, dried or fresh, use liberally
Shredded vegan cheese or other cheese of your choosing as topping.
In a deep skillet heat a tablespoon of oil over medium heat. Dice onion and green peppers add to pan and saute. Dice tomatoes and add to pan. Add salt, pepper, and basil to season. Cook over medium heat, stirring occasionally. While sauce simmers, begin making ravioli.
You might be tempted to use a mandolin and unless it’s a really solid one, your slices will be too thick. Using a peeler, make zucchini ribbons. Set aside, lightly salted, on a paper towel to draw off moisture. Chop and add remaining zucchini to the sauce.
In a medium-size bowl mix ricotta, parmesan cheese and basil. (VGN: blend silken tofu, olive oil, basil, spinach leaves if using and nutmeg.)
Place two zucchini strips vertically, place another two strips horizontally so they intersect in the middle making a plus sign. In the middle, place a ¼ cup of filling mixture. Fold the strips over the filling, sealing it inside making a little package. Place seam-side down. Continue until you run out of filling or zucchini.
Blend sauce using a blender, immersion blender, food processor or magic bullet.
Put a layer of sauce on the bottom of a glass pie pan or any baking dish. Place your ravioli seam-side down, into the sauce. Top with any remaining sauce and basil.
Bake at 375F for 30-40 minutes or until a fork easily slides through the zoodle. You want them to be cooked through. Allow to cool slightly before enjoying.
Serve with a side salad and garlic crisps.