Vegan Zucchini Ravioli with Spinach and Vegan Cream Cheese
Delicious vegan zucchini ravioli filled with creamy vegan cheese, fresh spinach, and herbs, baked to perfection with tomato sauce and topped with vegan parmesan. A healthy, easy, and flavorful plant-based meal.
This Vegan Zucchini Ravioli is a light and tasty alternative to traditional pasta. Instead of dough, thin strips of fresh zucchini act as the ravioli “noodles,” stuffed with a creamy vegan cream cheese filling combined with spinach, herbs, and olives. Baked with tomato sauce and topped with vegan parmesan, it’s a wholesome and satisfying meal perfect for anyone seeking a gluten-free, dairy-free, and plant-based dish. The recipe is simple to prepare and delivers rich flavors that will please vegans and non-vegans alike.
Ingredients
Nutritional Information
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 7g
Directions
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Prepare Zucchini Noodles
Cut each zucchini lengthwise into two flat sides. Using a vegetable peeler, shave each zucchini into thin, flat strips until you reach the center. These strips will serve as your "noodles."
3. Make the Filling
In a medium bowl, combine vegan cream cheese, Italian seasoning, olives, spinach, 2 tablespoons of basil, garlic, salt, and black pepper. Mix well until smooth but not completely pureed.
4. Assemble the Ravioli
Lay two zucchini strips lengthwise, slightly overlapping. Place two more strips on top, also lengthwise, forming a "T" shape. Spoon about 1 tablespoon of filling into the center of the zucchini strips. Fold the edges of the strips over the filling, folding one side at a time toward the middle. Flip the ravioli over and set aside with the seam side down.
5. Prepare Baking Dish
Pour tomato sauce into the bottom of a baking dish and place the zucchini ravioli on top.
6. Add Toppings
Sprinkle with vegan parmesan and drizzle with extra virgin olive oil.
7. Bake
Bake for 25 to 30 minutes until the zucchini noodles are tender but still "al dente" and the vegan parmesan turns golden.
8. Garnish and Serve
Garnish with remaining fresh basil before serving.
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