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! 

Print Recipe

zucchini ravioli in a mushroom white wine cream sauce

zucchini ribbons folded around a spinach, mushroom, truffle, and ricotta mixture that's baked in a creamy  white wine mushroom sauce.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dinner

Servings: 4

Author: the communal feast

Ingredients

• For the filling
• 2 tablespoon olive oil
• 1 cup mushrooms finely chopped use a mixture of your favourite or white and crimini
• 2 shallots thinly sliced
• 1 clove garlic minced
• salt and pepper to taste
• 3 sprigs of thyme remove from stem
• 1 tablespoon fresh sage chopped
• 1 cup spinach packed
• 1 tablespoon truffle oil optional
• 1/2 cup ricotta
• 2-3 zucchinis large and firm peeled into ribbons
• For the sauce
• 1 tablespoon olive oil
• 1 shallot thinly sliced
• 1 cup mushrooms thinly sliced (use same kind as filling)
• salt and pepper to taste
• 2 sprigs of thyme removed from stem
• 1 tablespoon fresh sage chopped
• 1 serving better than bouillon vegetarian
• 1/2 cup white wine sauvignon or chardonnay preferably avoid a sweet wine
• 1 tablespoon cornstarch
• 2 tablespoons cream cheese
• 1/2 cup almond milk
• handful of spinach

Instructions

• 1. Preheat the oven to 375 degrees F. 
• 2. Start by making the filling. Heat olive oil in an oven safe dish (cast iron) on medium heat. Brown mushrooms with shallots about 3-5 minutes. Season with salt and pepper, add garlic and fresh herbs cooking another minute. Add spinach and truffle oil cook until spinach reduces in size and wilts. 
• 3. In a bowl combine combine the ricotta and mixture from the pan. Stir to combine. Set aside and let cool a few minutes.
• 4. In the same saucepan make the sauce. Heat olive oil over medium heat. Sautee the shallots with mushrooms until browned. Season with salt and pepper, add fresh herbs. About 6 minutes. 
• 5. Add the better than bouillon and stir to combine. Slowly add the white wine a little at a time, adding more once wine has cooked down and little liquid left in the pan. Once all the wine has been added, sprinkle the cornstarch across the surface, stir until incorporated. Add the cream cheese, continue to stir until melted. Slowly add the almond milk incorporating until it thickens and becomes a sauce. Finish by adding some spinach and mixing until cooked. Remove from heat. 
• 5. Add the ravioli to the sauce by carefully placing around the pan making sure not to overlap. Transfer to the oven and bake 20 minutes until it begins to brown in the top. 
• 6. Remove from the oven and serve with grated parmesan, fresh arugula, bread if desired.