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This zucchini ravioli is a grain and dairy-free alternative to this pasta classic! It’s made with zucchini pasta, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

zucchini ravioli

Ravioli is one of those things that’s really hard to find substitutes for! How do you really replace pasta? Zucchini has become a popular swap for pasta, and it’s the perfect base for a grain free ravioli!

Not only does is ravioli gluten and grain free, but it’s also dairy free and made with homemade cauliflower cheese. Perfect for those who are paleo, vegan, keto, and more!

 

How to Make Zucchini Ravioli

  • If making the cauliflower cheese, start by steaming the cauliflower. Drain the excess water and set aside.
  • Saute the spinach until wilted and set aside.
  • Use a food processor to blend the cauliflower with the nutritional yeast, olive oil, and apple cider vinegar. Remove from the food processor and stir in the spinach. Set aside
  • Use a mandolin slicer to thinly slice the zucchini. Allow to sit out for 5 minutes or so. Dab with a paper towel to draw out some excess water.
  • 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”.

zucchini ravioli

  •  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.
  • Top with sauce of choice and bake in the preheated oven.
  • Remove from the oven and top with sliced basil. Serve with a knife and fork.

How to Make Zucchini Ravioli Vegan & Keto-friendly

Use homemade cauliflower “cheese” to keep it vegan, paleo and AIP

Can’t tolerate dairy or cashew cheese? Cauliflower “cheese” to the rescue!

Use ricotta of your choice for keto (if tolerated) 

If you tolerate cheese and want to up the fat of this meal, use a ricotta cheese of your choice. But the cauliflower “cheese” is a still a yummy dairy-free alternative.

 

zucchini ravioli

The Ingredients For the Zucchini Ravioli

Zucchini

I used two medium zucchinis, but the amount you use may vary.

Compliant marinara sauce 

Use a sugar-free sauce for paleo or keto, and nomato sauce for AIP.

Cauliflower, spinach, nutritional yeast, olive oil, and apple cider vinegar

These are the ingredients for the cauliflower “cheese”. You can use another compliant ricotta of your choice if tolerated!

The tools for this recipe

Food processor

I use a standard food processor that I got on Amazon and highly recommend getting one if you don’t have one!

Mandolin slicer or peeler

A mandolin slicer really ensures that you have even slices of zucchini.

 

zucchini ravioli

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Zucchini Ravioli (Paleo, Keto, Vegan)

★★★★★

4.5 from 2 reviews
  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 3 servings 1x
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Description

This zucchini ravioli is a grain and dairy-free alternative to this pasta classic! It’s made with zucchini pasta, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

Ingredients

Scale

For the cauliflower “cheese”

  • 2 cups cauliflower, steamed
  • 3 tbsp olive oil (divided)
  • 2 tsp apple cider vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped

For the ravioli

  • 2 medium zucchini’s
  • 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
  • 1 tbsp fresh basil, chopped

Instructions

For the cauliflower cheese

  1. Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
  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.
  3. Using a small saute pan, heat 1 tbsp of olive oil on low heat.
  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.
  5. Stir the spinach and garlic into the cauliflower mixture and set aside.

For the zucchini ravioli

  1. Preheat the oven to 375 F and set aside a large baking dish.
  2. 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.
  3. 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”.
  4. 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.
  5. Top with sauce of choice and bake in the preheated oven for 18-20 minutes.
  6. Remove from the oven and top with sliced basil. Serve with a knife and fork.

Notes

All nutritional facts are estimates and will vary.

  • Prep Time: 25
  • Cook Time: 25
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 raviolis
  • Calories: 218
  • Fat: 15.9g
  • Carbohydrates: 15.9g
  • Fiber: 5.3g
  • Protein: 6g

Keywords: zucchini ravioli, ravioli, vegan, paleo, keto

Zucchini Ravioli