Vegan Zucchini Ravioli with Tofu, Thyme, and Olive Oil
Peak summer is just around the corner, but the heat and humidity already have me craving food that feels light and easy on my stomach.
I don't know about you, but I'm steering clear of heavy stews and rich, creamy dishes right now. All I really want is vegetables and fruit.
One dish I'm very happy to eat these days? Zucchini ravioli.
The idea comes from blogger Neda Varbanova, and in my book, it's an upgrade from the zucchini spaghetti we all know.
Why an upgrade? You don't need a special gadget to cut the zucchini for this recipe.
Thin slices of raw zucchini take the place of pasta sheets, cutting way back on calories. 🙂
I especially love this recipe because it's ridiculously photogenic—and because it has plenty going for it nutritionally, too.
Zucchini ravioli is a great fit for a cutting phase, when you're trying to reduce calories while keeping your protein intake up.
Beyond the calories, protein, and carbs, it also delivers plenty of fiber and water, which help you feel full.
That makes 3–4 zucchini ravioli a nice, light dinner, with a little room left over for dessert.
Vegan zucchini ravioli – a tasty, nourishing, low-calorie dish that fits a cutting phase, looks right at home at a special dinner, and makes a lovely little bite when you want to treat yourself without going overboard.
A Few Notes on the Recipe
I filled these ravioli with an easy homemade tofu cheese. You can use any filling you like, though. Just remember that changing the filling will change the nutrition numbers.
For extra flavor and a little fun, I sprinkled breadcrumbs and nutritional yeast flakes over the top. You can swap the breadcrumbs for oats, cornmeal, or even chickpea flour.
I think thyme and zucchini are a fantastic match, but you can use whatever herbs you love. Go wild.
I used dark green zucchini rather than the pale summer squash common in Israel because that deep green color makes the ravioli look so pretty. Zucchini's firmer texture also helps the little pockets hold together.
Nutrition Numbers from Clinical Dietitian and Fitness Coach –Noam Bachar (an Israeli nutrition and fitness professional):
One raviolo, out of a batch of 8, weighing 100 g (3.5 oz), contains:
109 calories
7 g protein
9 g carbohydrates
5 g fat
Looking for a vegan zucchini casserole? Click here.
Vegan Zucchini Ravioli
Filled with tofu, thyme, and olive oil
Ingredients
- 2-3 zucchini
For the Filling
- 100 g (3.5 oz) tofu
- 1 garlic clove
- A pinch of fresh thyme leaves stripped from the stems
- 2 tablespoons olive oil
- A pinch of salt
For the Sauce
- 150 g (5.3 oz) crushed tomatoes
- 1 garlic clove
For the Topping
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons breadcrumbs
Instructions
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Preheat the oven to 180°C (350°F).
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Trim the ends off the zucchini, then use a vegetable peeler to shave them lengthwise into thin ribbons.
Make the Filling
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Blend all the filling ingredients in a food processor until smooth and evenly combined.
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If your machine is struggling to blend the filling, add a little water.
Assemble the Ravioli
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Lay two zucchini ribbons side by side on a plate, overlapping them by about half their width.
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Lay another pair of overlapping ribbons across the first pair at a right angle to form a cross.
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Place 1/2 tablespoon of filling in the center of the cross.
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Fold the ends of the first pair of zucchini ribbons inward over the filling, enclosing the center of the second pair.
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Fold in the ends of the second pair to close the packet.
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Turn the ravioli over and place them seam-side down in a baking dish.
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Crush the garlic clove into the crushed tomatoes, season with a little salt, and stir to combine.
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Pour the sauce over the ravioli to cover them.
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Sprinkle with the breadcrumbs and nutritional yeast flakes, then drizzle with 1 tablespoon of olive oil.
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Bake for about 20 minutes.
