Low Carb Vegan Zucchini Ravioli
Ingredients
The ravioli
-
4
medium sized
zucchini
-
1
cup
raw cashews
-
1
cup
walnuts
-
4
cloves
garlic
-
½
to 1
teaspoon sea salt
-
¼
teaspoon
ground black pepper
-
1
cup
water
-
1
cup
fresh basil
-
1
cup
fresh spinach
The parmesan topping
-
¼
cup
hemp seeds
-
¼
cup
pine nuts
-
¼
to ½
teaspoon sea salt
The sauces
-
to taste
Easy Tomato Marinara or Crockpot Red Sauce
-
to taste
Creamy Alfredo
Instructions
- Prepare the marinara sauce and set it to cook.
- Make the Alfredo sauce if not using store-bought.
- Blend the parmesan ingredients in a food processor until crumbly.
- Preheat the oven to 350°F (175°C).
- Slice the zucchini lengthwise into very thin strips.
- Sprinkle salt on the zucchini slices and let them sit to draw out moisture.
- Blend the cashews, walnuts, garlic, salt, pepper, water, basil, and spinach in a food processor until you achieve a ricotta-like texture.
- Wipe excess moisture from the zucchini strips.
- Create ravioli by placing a spoonful of the ricotta mixture on two overlapping zucchini strips and folding them to form pockets.
- Arrange the ravioli in a baking dish and drizzle with marinara and Alfredo sauces.
- Sprinkle with hemp pine nut parmesan and bake for 35-40 minutes.
- Allow to set for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
30g
Total carbohydrates
15g
Total protein
12g
Sodium
310mg
Cholesterol
0mg
You might also like