Spinach and 'Ricotta' Zucchini Ravioli

Am I the only one who loves pasta but feels bloated after eating too much pasta? Well, I have found an amazing Zucchini Ravioli recipe which is not only healthy and doesn't have any past but also filling and delicous. Don't get me wrong I love pasta but every now and again I need a break from them. And this recipe is exactly what the doctor ordered.

This ravioli has a pesto/ricotta filling wrapped in slices of zucchini. It is then topped with two delicous sauces, a tomato based sauce and a creamy sauce. Then to top it off, even more, there is even a buttery hemp seed pine nut parmesan. Trust me when I say this dish is so good you will almost forget you're not actually eating pasta.

So where did I get this delicous recipe from? Well, I got it from Veggies Don't Bite. This recipe is one of my absoulte favourites at the moment and even my non-vegan family memebers and boyfriend like it! I only changed the recipe very, very slightly but if you would like to see the original recipe click here.

Now you can cheat in this recipe a little bit, instead of making your own sauces you can use store-bought ones. To make this one I used a store bought a jar of Tomato Pasta sauce, however, I am yet to find a vegan creamy alfredo sauce so I did make that one from scratch.


  • 4 zucchini's (medium-sized)

  • 1 cup raw cashews

  • 1 cup walnuts

  • 4 cloves garlic

  • 1 cup water

  • 1 cup fresh basil

  • 1 cup fresh spinach

Hemp Pine Nut Parmesan

  • 1/4 cup hemp seeds

  • 1/4 cup pine nuts

  • 1/4 cup nutritional yeast

Tomato Sauce (or use a jar)

  • 8 medium fresh tomatos

  • 1/4 bcup tomato paste

  • 4 garlic cloves

  • 1/4 cup basil

  • 1 tablespoon fresh mint

  • 2 teaspoons dried oregano

Cream sauce

  • 1 cup cooked potato (peeled)

  • 1/4 onion (cook with potato)

  • 2 cloves garlic

  • 3/4 cup raw cashews

  • 1/2 cup unsweetned cashew milk (or other plant based milk)

  • 1 cup veggie broth

  • 1 tablespoon lemon juice

  • 1 teaspoon apple cider vinegar


  1. If you are making your own sauces, make them now and set it to cook whilst prepping the rest of the meal.

  2. To make the tomato sauce wash the tomatoes and herbs. Put all ingredients into a blender or food processor and pulse or blend on low until everything is somewhere between chopped and pureed. You don't want this totally pureed into soup, but you also don't want large chunks.

  3. Once done, pour the mixture into a pan or pot and bring to simmer. Turn the heat to low and continure cooking for at least an hour. You can cook at a higher temp for shorter as well, but cooking over a longer period of time allows the flavours to marinate longer and get stronger. If to much liquid cooks off add more beggie broth or water to get it back to a thinner sauce.

  4. To make the cream sauce cook potato and onion by boiling until soft. Place all sauce ingredients into a high speen blender and blen until smooth. Set aside for later.

  5. Next make the parmesan by adding all ingredients to a food processor. Blend until you get a nice crumble.

  6. Preheat oven to 180 degrees celcius

  7. Slice zucchini lenthwise into very thin strips. A mandolin slicer will give you the best results but you can also do it with a sharp knife and alot of patience. You won't need the very edge pieces as they are usually too thin and all skin. Either throw them away or I like to make a roast veggie salad out of them to go with the pasta.

  8. Places the slixes of zucchini on paper towels and sprinkle a little salt on them to help draw out some of the water. Let them sit while you make the ricotta.

  9. Place cashews, walnuts, garlic, water, basil and spinach in a food processor. Pulse until you get a ricotta like texture. You want it slightly chunky, on the verge of pureed. If its to pureed add more cashews or walnuts to thicken it up.

  10. Wipe off the excess water and salt from the succhini strips. Take two strips at a time and make an X.

  11. Place a spoonful of ricotta mixture in the middle where the slices cross.

  12. Then fold the tips of each slice into the middle, one by one to make a ravioli like pocket. Place them into a baking dish. (See pictures below)

  13. Once all ravioli are made, drizzle both the tomato and cream sauce over the ravioli. You can put as much or as little as you prefer.

  14. Sprinkle the parmesan mixture on top

  15. Bake for 35-40 minutes, until zucchini is fully cooked. Serve hot.

What you should do now

  1. I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, check out these blog posts it is a great place to start.

  2. If you are interested in weight loss, download this fantastic FREE Mini Weight Loss Guide and other resources.

  3. If you would like to fast track your weight loss, check out my Weight Loss Starter Kit.

  4. And finally, if you want to join the Where My Footsteps Go Community click here.