Zucchini Ravioli (Paleo, Keto, Vegan)

Step 1

Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.

Step 2

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.

Step 3

Using a small saute pan, heat 1 tbsp of olive oil on low heat.

Step 4

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.

Step 5

Stir the spinach and garlic into the cauliflower mixture and set aside.

Step 6

Preheat the oven to 375 F and set aside a large baking dish.

Step 7

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.

Step 8

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”.

Step 9

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.

Step 10

Top with sauce of choice and bake in the preheated oven for 18-20 minutes.

Step 11

Remove from the oven and top with sliced basil. Serve with a knife and fork.