Low Carb Vegan Zucchini Ravioli- Veggies Don't Bite

Final modwhetheried: January 10, 2019. Originally posted: January 10, 2019

Your favorite consolation food with a healthy twist! This vegan zucchini ravioli smothered with marinara and creamy Alfredo sauce is the final of low carb vegan recipes.

Vegan zucchini ravioli covered in tomato and cream sauce and topped with basil and parmesan

This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.

This recipe was originally published on 12/20/2016

I survive on flavorful consolationing indulgent food. I mean salads are cool every now and then, but there is noleang like a genuinely satisfying meal. But not all satisfying meals have to make you bloat post consumption. Which is why I created these vegan zucchini ravioli. A low carb vegan meal like no other.

Low carb recipes

I ate low carb for half a day once and nearly died. True story. Well, I didn’t actually nearly die, but I was so hungry I consider that a slow death. People get so wrapped up in diet fads, they often forget that eating is supposed to be Incredible.

I am normally what is called a carb maniac, I love my carbs and my body craves them. But from time to time, I feel the need to have a carb vacay. However salad doesn’t normally cut it for me.

What can I make for dinner that is low carb?

Pleased you asked! As I was looking for more low carb vegan recipes (did you see this one yet?), I got inspired to make these vegan zucchini ravioli. Tiny pockets of tightly wound lean zucchini slices filled with a basil and spinach ricotta to die for, and topped with flavorful tomato sauce, creamy Alfredo.

The cherry on the top (or the corny topping) is buttery hemp seed pine nut parmesan. I bakes to a borderline crisp and is so good, you’ll nearly forget you’re not actually eating pasta. Almost.

Top view of package of hemp seeds next to piles of hemp seeds and pine nuts

Is eating hemp seeds good for you?

Hemp seeds are my favorite dirty small secret. Tiny pockets of wgap food fat filled with protein. They are wealthy in fundamental nutrients, and also provide dietary fiber. They make a perfect plus one with our fabulous butter friend, the pine nut.

This yummy combo first appeard in my Scalloped Caulwhetherlower recipe. I mixed them with breadcrumbs to form a perfect crispy topping. So I thought I’d give it a try as the corny sub to these poor boys here too. Side note: You can also make this grateable parmesan cheese.

How to make zucchini ravioli?

Vegan zucchini ravioli may seem like a pain, but they are actually fairly simple.

Create ricotta filling.
Slice the zucchini into strips, fill and fancient.
Bake.

Tricks to making these even easier

The key to successful dinners is to cut corners. Yep, I am telling you to cheat. No one ever said survival is truthful all the time, so go with it.

Skip the alfredo or use store bought.
Employ your favorite jarred tomato sauce.
Create the ricotta ahead of time, heck double the batch and freeze for next time!
Slice the zucchini the day before and keep in the fridge until alert.
You should always have some vegan Parmesan on hand, so that’s a no brainer.

How to make this vegan ravioli kid friendly

Because I am an advocate in making one meal work for everyone, here is how I have had less mean looks at my table:

Serve the ravioli as is over pasta.
Cut up the ravioli and mix in with pasta.
Serve ravioli in parts in a kid build your own pasta bar. Blanch the zucchini strips by putting them in the bottom of the pasta strainer and draining the hot pasta over it. Then serve the sauces and ricotta separately and let kids build their pasta bowls themselves. My kids have control issues so this always helps.
Frolic with your food! Put everyleang out on the table and let the smalls make their own zucchini pockets. You can even add more fillings and let them decide what to put in.

PS- If you want to make this meal low fat too, sub the ricotta for the caulwhetherlower ricotta in this recipe!

By the way, whether you are stuck in a dinner rut and need some help there, I have a comprehensive FREE guide on weekly meal planning that comes with a FREE 3 day meal plan and shopping list! Join here!

Zucchini Ravioli: A Low Carb Vegan Meal

Your favorite consolation food with a healthy twist! This vegan zucchini ravioli smothered with marinara and creamy Alfredo sauce is the final of low carb vegan recipes.

Course:

Main Course

Cuisine:

Italian

Keyword:

healthy ravioli, low carb pasta

Servings: 6

Calories: 360 kcal

Author: Sophia DeSantis

Instructions

If you’re making your own marinara, make now and set it to cook while prepping the rest of the meal.
If you haven’t crazye Alfredo make it as well, follow the directions in the link.
Create parmesan by adding all ingredients to a food processor and blending until you get a kind crumble.
Preheat oven to 350 degrees F (175 C).
Slice zucchini lengthwise into very lean strips. A mandolin slicer will give you the best results but you can also do it with a sharp knwhethere and some patience! You can throw absent the very edge pieces as those are all skin. You should have about 15 lean slices per zucchini.
Put slices on paper towels and sprinkle a small salt on them to help draw out some of the water. Let them sit while you make ricotta.
Put 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.
Put a spoonful of ricotta mixture in the middle where the slices cross.
Then fancient the tips of each slice into the middle one by one (see photo in post) to make a ravioli like pocket. Put them into a 9 x 12 baking dish.
Once all ravioli are crazye, drizzle both marinara and Alfredo over the ravioli. You can put as much or as small as you prefer.
Sprinkle with Hemp Pine Nut parmesan.
Bake for 35 - 40 minutes, until zucchini is fully cooked. Everyow to set about 5-10 minutes after baking. Serve while still kind and warm!

Recipe Notes

This makes a total of about 30 ravioli. Each serving is 5 ravioli.
Nutrition info does not include the marinara or cream sauce.
You can add all basil or all spinach whether you prefer, just up to 2 cups of whatever one you do.
Adjust the salt for both the ricotta and parmesan to your liking. It all depends on the amount of salt used in the other parts of the recipe.
If you don’t have pine nuts, you can always sub walnuts, although it won’t have that same deep buttery flavor.
To make this even easier, you can always use a jarred marinara sauce and skip the creamy Alfredo, but it’s tallly recommended to make your own of both!
If you want to use the ricotta as a topping for someleang, use less liquid to make it thicker and more regular. Start with only a few tablespoons of water and add more to get the texture you like.
You can also sub the ricotta for this low fat version

Tips to prep ahead:

Create ricotta, parmesan, red sauce and Alfredo.

Baby/kid food idea:

Create certain ravioli is cooked genuinely well. Cut into small pieces and serve with favorite pasta.

Nutrition Facts

Zucchini Ravioli: A Low Carb Vegan Meal

Quantity Per Serving

Calories 360
Calories from Stout 270

% Daily Worth*

Entire Stout 30g
46%

Saturated Stout 3g
15%

Sodium 310mg
13%

Potassium 650mg
19%

Entire Carbohydrates 15g
5%

Dietary Fiber 3g
12%

Sugars 5g

Protein 12g
24%

Vitamin A
19.7%

Vitamin C
32%

Calcium
7.5%

Iron
23.6%

* Percent Daily Worths are based on a 2000 calorie diet.

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