"I watched the YouTube making the Zucchini Ravioli and made them tonight. My husband, who is not vegan but willing to try whatever I make, polished off most of the zucchini ravioli. They were OUTSTANDING - if I do say so myself. Best vegan meal I made so far. " Laurie from Arizona
By replacing traditional ravioli pasta with fresh zucchini, it's easy to create one of the most delicious dishes you've ever had. In fact, these are so good, you'll definitely go back for seconds, maybe thirds! Everyone we've served this to say it's the best vegan ravioli they've ever tasted!
For those of us with gluten allergies or simply looking to cut out processed carbs or extra calories, a super simple alternative to pasta is zucchini! Ever try zucchini noodles or 'zoodles' instead of spaghetti? They're amazing! If you enjoy those, you are going to LOVE this recipe. And if you love zucchini - be sure to check out these 8 great vegan recipes with zucchini!
Table of Contents
Ingredients
🥕NOTE: See the printable recipe card below for quantities & details.
- Zucchini - fresh
- Spinach - fresh or frozen
- Vegan sausage - use your favorite. We like Beyond and Field Roast
- Mushrooms - white button or cremini mushrooms
- Vegan soft cheese - We like Miyoko's Mozz or Ricotta by Kite Hill in this recipe
- Italian seasoning - or a combo of oregano, basil, rosemary,
- Salt & pepper
- Olive oil extra virgin
- Marinara sauce - store-bought or our favorite homemade
- Italian parsley - Fresh (substitute with fresh basil if preferred)
- Vegan grateable or sliced cheese (Optional) we like Chao Vegan Cheese
- Breadcrumbs - (Optional) To prepare this recipe gluten-free, be sure to use gluten-free breadcrumbs. We used non-gluten-free Italian Panko breadcrumbs in the video.
Instructions
Watch the video to see how we prepare the filling of chopped spinach, mushrooms, vegan sausage, cheeses and seasonings.
Slices of fresh zucchini filled with spinach, mushrooms, vegan sausage and cheeses.
Next, the ravioli are covered with your favorite marinara sauce and topped with breadcrumbs (optional) and a generous layer of yummy vegan cheeses.
Hot out of the oven. Oh the aroma of all those veggies and cheese!
Grate a little extra parmesan on top. Why not?
Equipment
Just a few simple kitchen tools are all you need to make a batch of the best vegan zucchini ravioli.
We love the convenience of using a mandoline slicer but a simple vegetable peeler will do the job too! You can find these kitchen tools and more at my Amazon Storefront
Looking for more delicious Italian-inspired vegan dishes? You might like to try these filling and flavorful fan favorites for Spinach Stuffed Shells, Meatless Meatballs, or these recipes for our fresh and festive Garden Squash Casserole, and Spinach Pistachio Pesto Sauce.
FAQ's
What is ravioli made without pasta?
Ravioli made without pasta refers to a variation of the traditional Italian dish where the pasta dough is substituted with alternative ingredients such as vegetables (like zucchini or eggplant), rice paper, or wonton wrappers, forming a casing for the filling.
Is vegan zucchini ravioli gluten-free?
Yes, vegan zucchini ravioli is naturally gluten-free since it does not contain traditional wheat-based pasta. However, it's essential to ensure that all ingredients used, including the filling, are gluten-free.
How to store vegan zucchini ravioli?
Leftover ravioli can be stored refrigerated in an airtight container up to 3 days. Reheat in a low <325℉ oven until hot or microwave in a microwave-safe dish in 30 second increments until ravioli reaches your preferred temperature.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Best Vegan Zucchini Ravioli
Equipment
- mixing bowl
- large spoon or fork
Ingredients
- 3 medium zucchini sliced into thin strips (at least 32-40 strips)
- 1 bunch spinach fresh, blanched & chopped or 8 oz thawed frozen chopped spinach
- 2 vegan sausages we use Beyond Meat Sausage - broken into small pieces with a fork
- 1 C mushrooms coarsely chopped (we use white mushrooms)
- 1 C vegan cheese (8 oz) We like MIyoko's Mozz or Ricotta (Kite Hill)
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1-½ C marinara sauce
- 1 C breadcrumbs (optional) We use Italian Panko breadcrumbs. You can use gluten-free breadcrumbs as well.
- ¼ C vegan cheese slices chopped or shredded we like Chao Vegan Cheese
- ¼ C parsley Fresh Italian parsley - chopped
- 3 tablespoon olive oil extra virgin
Instructions
- Preheat oven to 375º
- Thoroughly rinse spinach leaves and then place them in a pot of boiling water and blanch for 2 minutes. Immediately remove spinach from hot water and rinse under cold water. Drain all excess water from spinach. If using thawed frozen spinach, make sure to completely drain excess water. For tips on preparing fresh spinach, watch our video on Vegan Quiche
- In a large mixing bowl, combine spinach, sausage, mushrooms, mozzarella or ricotta cheese, Italian seasoning, salt, and pepper.
- Mix thoroughly and then spoon filling onto cutting board.
- Pat the the filling into a rectangle. Using a large chef's knife, divide filling into 16 - 20 equal portions.
Wrap it up!
- This is the fun part! First, prepare an 8"x 8" baking dish by coating the bottom with one tablespoon of olive oil.
- On a cutting board or plate, place one slice of zucchini. Next, add one portion of the filling - placing it in the middle of the zucchini strip. Fold both ends of strip over the filling. Place the ravioli onto another strip of zucchini, crosswise. Fold both ends over.
- Place the wrapped ravioli, wrapped ends facing down, into baking pan.
- Repeat the process until the pan is completely filled with neatly wrapped zucchini raviolis. I like to alternate them, creating a basket-weave pattern.
Bake and Enjoy!
- Once the pan is filled, cover the raviolis with a generous amount of marinara sauce.
- Sprinkle thoroughly with breadcrumbs, cheese, and half of the parsley.
- Cover with foil and bake for 30 minutes at 375º.
- Remove from oven, uncover, sprinkle remaining parsley and drizzle 2 tablespoon olive oil over top. Continue baking (uncovered) at 375º for another 10-15 minutes, or until breadcrumbs are lightly browned.
- Allow ravioli to set for at least 10 minutes before serving.
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Pam says
One of my favorite vegan recipes! I love everything about this recipe - easy, ok you make ahead and full of flavor! This is also my go to recipe to share with mixed company -vegan and non vegan friends. People can’t believe it’s vegan. It’s a guaranteed crowd pleaser!
Connie Edwards McGaughy says
Pam, you've made my day! Maybe my week! So glad you enjoy this recipe. It's my favorite to share with friends too! Thanks for your kind words 🥕💚
Susie Edwards says
Yum. Printed this one.
Connie Edwards McGaughy says
This is a fan favorite. Totally worth making!🥕