Zucchini Ravioli #healthy #vegan

Ravioli is something or other that is extremely elusive substitutes for! How would you truly supplant pasta? Zucchini has turned into a well known swap for pasta, and it's the ideal base for a grain free ravioli!

Not exclusively does is ravioli gluten and grain free, but at the same time it's without dairy and made with custom made cauliflower cheddar. Ideal for the individuals who are paleo, veggie lover, keto, and that's only the tip of the iceberg!

In the event that you endure cheddar and need to up the fat of this supper, utilize a ricotta cheddar of your decision. However, the cauliflower "cheddar" is a still a yummy without dairy elective.

I utilized two medium zucchinis, however the sum you use may fluctuate. Utilize a sans sugar sauce for paleo or keto, and nomato sauce for AIP. These are the elements for the cauliflower "cheddar". You can utilize another agreeable ricotta of your decision whenever endured! A mandolin slicer truly guarantees that you have even cuts of zucchini.

Also try our recipe Garlic Parmesan Zucchini Noodles

This zucchini ravioli is a grain and sans dairy option in contrast to this pasta great! It's made with zucchini pasta, a cauliflower "cheddar" filling, and is paleo, keto, AIP, and veggie lover amicable.

INGREDIENTS
For the cauliflower “cheese”

• 2 cups cauliflower, steamed
• 3 tbsp olive oil (divided)
• 2 tsp apple cider vinegar
• 2 tbsp + 2 tsp nutritional yeast
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1 cup spinach, chopped

For the ravioli

• 2 medium zucchini’s
• 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
• 1 tbsp fresh basil, chopped

INSTRUCTIONS
For the cauliflower cheese

1. Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
2. Add the cauliflower to a food processor and blend with 2 tbsp of olive oil, apple cider vinegar, salt, and nutritional yeast. Blend until smooth and set aside.
3. Using a small saute pan, heat 1 tbsp of olive oil on low heat.
4. Saute the garlic for 2-3 minutes or until fragrant. Add the spinach and allow to wilt over 1-2 minutes. Remove from the heat.
5. Stir the spinach and garlic into the cauliflower mixture and set aside.

For the zucchini ravioli

1. Preheat the oven to 375 F and set aside a large baking dish.
2. Wash the zucchini and slice off the ends. Use a mandolin slicer or peeler to slice into thin slices. Allow to sit for 5 minutes and dab with a paper towel to remove some excess water.
3. Begin assembling the ravioli by layering two slices or zucchini vertically and two horizontally in a plus sign formation. Add a large spoonful of the cauliflower “cheese”.
4. Carefully fold the zucchini to secure the ravioli and place in a baking dish with the folded side down. Repeat until the baking dish is full. You should have about six large raviolis.
5. Top with sauce of choice and bake in the preheated oven for 18-20 minutes.
6. Remove from the oven and top with sliced basil. Serve with a knife and fork.

Read more our recipe : Dill Pickle Dip

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