creamy zucchini and baked cashew cheese ravioli in tomato sauce

Creamy Zucchini and Baked Cashew Cheese Ravioli in Tomato Sauce by Niki Webster – Rebel Recipes.

Suitable for vegans, gluten-free and real food.

Niki Webster from Rebel Recipes has created this creative zucchini ravioli recipe for us, that we know you’ll love. It’s healthy, easy to make and delicious!

For the cashew cheese:

200 g cashew nuts soaked for at least 2 hours
2 tablespoons of nutritional yeast
1 tablespoon of olive oil and lemon juice
1 teaspoon of sea salt
1/2 teaspoon garlic powder
3 tablespoons of water

For the tomato sauce:

1 red onion, finely chopped
2 tablespoons of extra virgin olive oil
1 teaspoon sweet paprika
4 medium garlic cloves, sliced
400 g of chopped tomatoes
1 red pepper, chopped
1 tablespoon of tomato puree
1 teaspoon of sea salt
A few chili flakes
Black pepper

For the stuffing:

4 tablespoons fresh chopped mint
3 tablespoons of chopped dill
5 tablespoons of cooked quinoa
1 tablespoon of olive oil and lemon juice

For the ravioli:

2 large zucchini cut into thin strips

For the toppings:

A big handful of cherry tomatoes
Olive oil

To prepare the cashew cheese
Add all ingredients to a food processor or high-speed blender and blend until smooth and creamy.

To make the tomato sauce

Add the oil and onion to a wide pan and gently fry over a low heat for about 10 minutes until soft and golden. Add the garlic and fry for a further 30 seconds. Add the paprika and mix well.

Now add the chopped tomatoes, tomato paste and peppers to the pan and simmer for 10 minutes. Add the salt, black pepper and optional chili flakes and simmer for another minute.

To prepare the ravioli

First, cut the zucchini into long strips with a peeler. Put them in a bowl with sea salt for a few minutes. Dry them.
Now make the cheese mixture by adding all the ingredients in a bowl and mixing them.

To make the ravioli, place a strip of zucchini on a plate and place the next strip on top in the shape of a cross. Put the last one on top (in the same position as the first one).

Place approximately 1 tablespoon of the cheese mixture in the centre of the cross-section. Lift the first zucchini strip to wrap the cheese, then the second and third to create a small package. Repeat.

Place the tomato sauce in a large baking tray and then place the ravioli on top, the tomatoes and then the sticks on top.
Sprinkle olive oil and lemon juice over the plate and bake at 180ºC for 35-40 minutes.

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