a simpler healthier alternative to hand making ravioli pasta. Switch out those carbs for healthy vegetables like zucchini for a beautiful, healthy, light meal perfect for any day of the week. Sage, thyme, truffle oil infused mushroom filling folded in zucchini ribbons cooked in a rich creamy white wine mushroom sauce. MMMMmmm sounds delicious!
We’ve made this recipe a little bit better and healthier for better results health wise without sacrificing any of the taste. With mushrooms being in season it inspired us to make something that was still comforting like pasta except without the heaviness of pasta noodles. The use of zucchini slices as an alternative to pasta results in these beautiful ravioli flowers baked to perfection that hits the spot. The fresh herbs are the perfect compliment to tie it all together.
The zucchini is sliced into ribbons and folded around a spinach, mushroom and ricotta mixture that’s baked in a creamy white wine mushroom sauce. The sauce thickens perfectly and is made with almond milk to keep things healthy. Every bite is rich, fresh, and savory you’ll want to lick every last drop from your plate.
A little bit of prep work is required for this recipe but it is all fairly simple and repetitive. You’ll get the hang of it after making just one flower. Everything can be done in just one pan which makes it nice and easy. no need to transfer anything and dirty extra dishes. Use an oven safe dish that’s deep enough to hold sauce and hold the ravioli flowers.
Start off by making the filling in the pan, cooking everything until nicely browned and sautéed. Using the same pan you’ll make the sauce. Once the sauce has thickened, place the zucchini raviolis in the pan and transfer to the oven to bake. You’ll end up with lightly roasted ravioli that browned just a little on the top. to serve it with bread or no bread we leave it up to you!