Last modified: June 23, 2020. Originally posted: January 10, 2019

Zucchini Ravioli: A Low Carb Vegan Meal

Name: Zucchini Ravioli: A Low Carb Vegan Meal
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 4 zucchini ((medium sized)); 1 cup raw cashews; 1 cup walnuts; 4 cloves garlic; ½ - 1 teaspoon sea salt ((depends on red sauce used)); ¼ teaspoon ground black pepper; 1 cup water; 1 cup fresh basil; 1 cup fresh spinach; ¼ cup hemp seeds; ¼ cup pine nuts; ¼ - ½ teaspoon sea salt ((see note)); Easy Tomato Marinara; or Crockpot Red Sauce; Cream Sauce ((use sauce portion only)); or Creamy Alfredo ((use sauce portion only))

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Your favorite comfort food with a healthy twist! This vegan zucchini ravioli smothered with marinara and creamy Alfredo sauce is the ultimate of low carb vegan recipes.

This post was sponsored by NOW Foods but the content and opinions expressed are fully my own.

This recipe was originally published on 12/20/2016

I survive on flavorful comforting indulgent food. I mean salads are cool every now and then, but there is nothing like a really satisfying meal. But not all satisfying meals have to make you bloat post consumption. Which is why I created these vegan zucchini ravioli. A low carb vegan meal like no other.

Low carb recipes

I ate low carb for half a day once and almost died. True story. Well, I didn’t actually almost die, but I was so hungry I consider that a slow death. People get so wrapped up in diet fads, they often forget that eating is supposed to be amazing.

I am usually what is called a carb maniac, I love my carbs and my body craves them. But from time to time, I feel the need to have a carb vacay. However salad doesn’t usually cut it for me.

What can I make for dinner that is low carb?

Glad you asked! As I was looking for more low carb vegan recipes (did you see this one yet?), I got inspired to make these vegan zucchini ravioli. Little pockets of tightly wound thin zucchini slices filled with a basil and spinach ricotta to die for, and topped with flavorful tomato sauce, creamy Alfredo.

The cherry on the top (or the cheesy topping) is buttery hemp seed pine nut parmesan. I bakes to a borderline crisp and is so good, you’ll almost forget you’re not actually eating pasta. Almost.

Is eating hemp seeds good for you?

Hemp seeds are my favorite dirty little secret. Tiny pockets of whole food fat filled with protein. They are rich in essential nutrients, and also provide dietary fiber. They make a perfect plus one with our fabulous butter friend, the pine nut.

This yummy combo first appeard in my Scalloped Cauliflower recipe. I mixed them with breadcrumbs to form a perfect crispy topping. So I thought I’d give it a try as the cheesy sub to these bad boys here too. Side note: You can also make this grateable parmesan cheese.

How to make zucchini ravioli?

Vegan zucchini ravioli may seem like a pain, but they are actually quite simple.

Make ricotta filling.
Slice the zucchini into strips, fill and fold.
Bake.

Tricks to making these even easier

The key to successful dinners is to cut corners. Yep, I am telling you to cheat. No one ever said survival is truthful all the time, so go with it.

Skip the alfredo or use store bought.
Use your favorite jarred tomato sauce.
Make the ricotta ahead of time, heck double the batch and freeze for next time!
Slice the zucchini the day before and keep in the fridge until ready.
You should always have some vegan Parmesan on hand, so that’s a no brainer.

How to make this vegan ravioli kid friendly

Because I am an advocate in making one meal work for everyone, here is how I have had less mean looks at my table:

Serve the ravioli as is over pasta.
Cut up the ravioli and mix in with pasta.
Serve ravioli in parts in a kid build your own pasta bar. Blanch the zucchini strips by putting them in the bottom of the pasta strainer and draining the hot pasta over it. Then serve the sauces and ricotta separately and let kids build their pasta bowls themselves. My kids have control issues so this always helps.
Play with your food! Put everything out on the table and let the littles make their own zucchini pockets. You can even add more fillings and let them decide what to put in.

PS- If you want to make this meal low fat too, sub the ricotta for the cauliflower ricotta in this recipe!

By the way, if you are stuck in a dinner rut and need some help there, I have a comprehensive FREE guide on weekly meal planning that comes with a FREE 3 day meal plan and shopping list! Join here!