Zucchini Ravioli: A Low Carb Vegan Meal

If you haven’t made Alfredo make it as well, follow the directions in the link.

Make parmesan by adding all ingredients to a food processor and blending until you get a nice crumble.

Preheat oven to 350 degrees F (175 C).

Slice zucchini lengthwise into very thin strips. A mandolin slicer will give you the best results but you can also do it with a sharp knife and some patience! You can throw away the very edge pieces as those are all skin. You should have about 15 thin slices per zucchini.

Place slices on paper towels and sprinkle a little salt on them to help draw out some of the water. Let them sit while you make ricotta.

Place cashews, walnuts, garlic, salt, pepper, water, basil and spinach into a food processor. Pulse until you get a ricotta like texture. You want it slightly chunky, on the verge of pureed.

Wipe of the excess water and salt from the zucchini strips. Take two strips at a time and make an X.

Place a spoonful of ricotta mixture in the middle where the slices cross. 

Then fold the tips of each slice into the middle one by one (see photo in post) to make a ravioli like pocket. Place them into a 9 x 12 baking dish.

Once all ravioli are made, drizzle both marinara and Alfredo over the ravioli. You can put as much or as little as you prefer. 

Sprinkle with Hemp Pine Nut parmesan. 

Bake for 35 - 40 minutes, until zucchini is fully cooked. Allow to set about 5-10 minutes after baking. Serve while still nice and warm!