You guys know I love trying new dishes, and Neda really handles it in the kitchen. To make this recipe creamy, we used the vegan ricotta from Kite Hill and the vegan mozzarella from Miyoko’s Kitchen (also love their butter to have with my avocado toast). Pro tip: Neda freezes the mozz so it’s easier to grate over the ravioli. Or, you can thinly slice the mozz and add it over the ravioli to save on time. Let us know how you guys make it. Bon Appétit!
2-3 large zucchini
1 package kite hill vegan ricotta cheese
3 tbsp fresh basil, thinly sliced
1-2 garlic cloves, minced
½ tsp oregano
1 Just Egg (optional)
1 cup tomato sauce
¼ cup vegan mozzarella cheese
¼ tsp chili flakes
Sea salt and pepper to taste
-Preheat oven to 350 F or 180 C.
-Cut the ends off of the zucchini and using a vegetable peeler, slice the zucchini longways. Discard the thin, end pieces. Make sure the slices are very thin. I like to place paper towels between each lawyer of the zucchini so it can absorb excess water.
-In a mixing bowl, combine the ricotta cheese, basil, garlic, and oregano. Mix well with a fork.
-Transfer the zucchini to a cutting board and layer two overlapped strips vertically and two horizontally to make a cross. Repeat with remaining slices.
-Using an ice-cream scoop, scoop out the ricotta mixture (about 1 tablespoon) and place in the middle of each zucchini cross.
-Fold each side to seal the ricotta mixture and flip over the ravioli so the seam side is on the bottom.
-In a baking dish, add a few table spoons of tomato sauce and smooth out. Place the ravioli over the tomato sauce and top each ravioli with a tablespoon of the remaining sauce. Sprinkle with cheese and chili flakes.
-Bake for 20 minutes, until the cheese melts.