Zucchini Ravioli
Servings 4 people
Ingredients
- 2-3 large zucchini
- 1 package kite hill vegan ricotta cheese
- 3 tbsp fresh basil thinly sliced
- 1-2 garlic cloves minced
- ½ tsp oregano
- 1 egg optional
- 1 cup tomato sauce
- ¼ cup vegan mozzarella cheese
- ¼ tsp chili flakes
- Sea salt and pepper to taste
Instructions
- Preheat oven to 350 F or 180 C.
- Cut the ends off of the zucchini and using a vegetable peeler, slice the zucchini longways. Discard the thin, end pieces. Make sure the slices are very thin. I like to place paper towels between each lawyer of the zucchini so it can absorb excess water.
- In a mixing bowl, combine the ricotta cheese, basil, garlic, oregano and egg. Mix well with a fork.
- Transfer the zucchini to a cutting board and layer two overlapped strips vertically and two horizontally to make a cross. Repeat with remaining slices.
- Using an ice-cream scoop, scoop out the ricotta mixture (about 1 tablespoon) and place in the middle of each zucchini cross.
- Fold each side to seal the ricotta mixture and flip over the ravioli so the seam side is on the bottom.
- In a baking dish, add a few table spoons of tomato sauce and smooth out. Place the ravioli over the tomato sauce and top each ravioli with a tablespoon of the remaining sauce. Sprinkle with cheese and chili flakes.
- Bake for 20 minutes, until the cheese melts.