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The Best Zucchini Ravioli

This recipe brings #zucchininoodles to the next level. Fool anyone afraid of #tofu ! The tofu and #cashew based ricotta "cheese" is satisfying, creamy, and #protein rich. Take the time to try this recipe and be amazed.

Serves 6


  • 4-6 Medium zucchini

  • 16 ounce firm tofu, patted dry with paper towels

  • 1 cup raw cashews

  • 3 tablespoons olive oil

  • 1/2 cup nutritional yeast

  • 3 tablespoons fresh lemon juice, from about 2 lemons

  • 1 teaspoon salt

  • 1 teaspoon dried basil

  • 1 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 1/4 cup water

  • Tomato sauce ( recipe below) or use your favorite jarred sauce


  1. Using a vegetable peeler, peel the zucchini on one side making long thin sheets. When you get close to the center, turn zucchini and peel next side. Ultimately you have a long square section of seeds remaining to toss into the compost. Continue with remaining zucchini.

  2. To make the ricotta, add cashews to a blender or food processor and pulse until you have fine crumbles.

  3. Add tofu to cashew breaking into pieces as you go. Add remaining ingredients except water and tomato sauce. Blend until smooth, add a little water at a time and blend until smooth and creamy. Taste to check the seasoning is to your liking.

  4. To assemble the ravioli, lay a strip of zucchini across a cutting board. Lay another of center to make a "t" lay another across the top and one more down the center so the strips are woven.

  5. Using a tablespoon or a small cookie dough scoop, add the ricotta to the center of the "t". Fold the top down, fold in the left then the right and finish by rolling down the length of the "t".

6. Continue with remaining zucchini and ricotta.


  • 2 lg. cans crushed tomatoes

  • 1 6 oz. can tomato paste

  • 1 med. onion, diced fine

  • 2 cloves garlic, minced

  • 1/4 cup olive oil divided

  • 1 bay leaf

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon oregano

  • 1 teaspoon dried basil

  • salt & pepper


  1. Heat a medium pot over medium heat. Add half the olive oil, diced onion, garlic, bay leaf, and pepper flakes if using.

  2. Mix and cook until onions are translucent but not brown. Add in tomato paste and stir well. Using to paste can, fill with water and add to pot.

  3. Add in spices and the 2 cans of tomatoes, add in remaining olive oil stir to combine and taste to check seasoning.

  4. Put it all together. Use a 9 x 13 in baking dish, coat the bottom of the dish with a thin layer of sauce. Top with the ravioli then another layer of sauce. repeat until complete.

  5. Bake in a 350 degree oven for 30 minutes.

  6. Enjoy.

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