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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 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Servings: 4
Author: the communal feast


  • 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


  • 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.