Have you ever tried to replace your favorite pasta dishes with vegetables like this incredible Zucchini Ravioli dish? You have to try this! Low-carb, fun to make and it is so good!
Are you loving the new, or maybe not so new craze on using vegetables in place of pasta? Okay, I know not everyone is a fan of it but when you are trying to cut calories but still feel satisfied, I feel like it is the BEST way to go and hence this Zucchini Ravioli recipe was born!
Oh the beloved Zucchini!
For this dish I used zucchini in place of pasta for my ravioli and it did not disappoint. To be honest, I didn’t even miss the pasta! And I LOVE pasta! The filling consisted of Portobello mushrooms, white canellini beans with some garlic, onions, pistachios and some herbs and spices and it was a WINNER for sure!
Here is my process for making this dish. It was actually quite fun!
First and foremost, I found this beautiful organic large zucchini at the store, which was my inspiration for this recipe. Aren’t they gorgeous!
Next was the process of turning them into pasta. So fun!
Really easy! I just used a vegetable peeler and sliced ribbons out of the zucchini. Genius, I know! Of course I cannot take credit for that since so many others have done it but it worked really well.
Once I had sliced all of my zucchini, I laid them out on paper towels to dry out a little bit so they would be easier to handle.
Now onto making the amazing filling that was so hearty and meaty, you will not believe it is meat free!
While the zucchini is hanging out, you can make your filling. You want to marry the Portobello mushrooms, onions and garlic together to get that incredible favor!
Add in the white beans, hoisin sauce and spices. SO GOOD!!!
Let that mixture sit tight and cool off a bit before adding it to the food processor.
Finally, we are ready to assembly our beautiful pillows of deliciousness.
To start I just crossed over two zucchini for each section of the cross, to make it sturdy.
Added my filling.
Folded the sides in, alternating sides, forming a cute little pillow of zucchini or zucchini ravioli.
Preheated the oven to 375 degrees and added the ravioli on top of some sauce in a 9×13 baking dish.
Pulling it all together
Topped it with a little more sauce and a sprinkle of cheese and baked it covered for about 30 minutes. Then I increased the oven temperature to 400 degrees, uncovered the ravioli and cooked them for another 10 minutes so they could get nice and browned on the top. Yum!
When they were done I topped them with freshly grated parmesan cheese and chopped basil. They were amazing!
- 3 large zucchini or 6 medium size zucchini, peeled
- 2 cups of red spaghetti sauce
- 2 portobello mushroom caps, diced
- 1/2 a large onion, diced
- 3 cloves of garlic minced
- 1 tablespoon basil paste
- 1 tablespoon tomato paste
- 1 tsp hoisin sauce
- 2 tablespoons olive oil
- 1/2 tablespoon oregano
- 1/4 cup chopped pistachios
- 1 15 oz can white beans, drained and rinsed
- 1/4 cup mozzarella cheese
- Freshly chopped basil for topping
- Freshly grated parmesan cheese for topping
- Salt and pepper
- Using a vegetable peeler, peel slices from the zucchini to make zucchini ribbons.
- Lay the zucchini ribbons on towel paper lined baking sheet to dry out. Layer each row with paper towel then zucchini.
- Heat a medium skillet to medium-high heat on the stove, with a tablespoon of olive oil. Add in the chopped mushrooms, garlic and onion. Let cook for 3-5 minutes.
- Add in the basil and tomato paste along with a pinch of salt and pepper. Let cook for 3 minutes.
- Add in the beans, pistachios, hoisin sauce, oregano, remaining olive oil and stir to combine all of the ingredients.
- let the mixture simmer for 7-10 minutes. Set aside and let cool.
- Transfer the mushroom mixture to a food processor and pulse until the mixture turns into a paste - like consistency.
- Preheat the oven to 375 degrees.
- To fill the zucchini, place two strips on top of one another on a cutting board and add two more strips of zucchini into a cross pattern. Place a tablespoon of the mushroom filling in the center.
- Fold all of the sides in to create the ravioli. Place the ravioli in a 9x13 baking side with the bottom of the dish covered in about a 1/2cup of red sauce. Continue with this process until all of your ravioli are assembled.
- Cover the baking dish with foil and bake for 35 minutes.
- Increase oven temperature to 400 degrees, uncover, add the mozzarella cheese to the top and bake uncovered for 10 more minutes.
- Remove from the oven, let cool a few minutes. Top with basil and parmesan and enjoy!