ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

This zucchini cappelletti may be a grain and dairy-free various to the current food classic! It’s created with zucchini food, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

Ravioli is one in every of those things that’s very arduous to search out substitutes for! However does one very replace food? Zucchini has become a well-liked swap for pasta, and it’s the right base for a grain free ravioli!

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

Not solely will is cappelletti protein and grain free, however it’s additionally farm free and created with home-cured cauliflower cheese. Excellent for people who square measure paleo, vegan, keto, and more!

If you tolerate cheese and need to up the fat of this meal, use a cheese cheese of your alternative. However the cauliflower “cheese” may be a still a delicious dairy-free various.

INGREDIENTS :

For the cauliflower “cheese”:

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

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:

• Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
• 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.
• Using a small saute pan, heat 1 tbsp of olive oil on low heat.
• 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.
• 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.

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