Best Vegan Zucchini Ravioli 🌱 Get ready for the most delicious ravioli you've ever tasted. Thin slices of garden fresh zucchini wrapped around a rich filling of spinach, mushrooms, vegan sausage & plant-based cheese then topped with your favorite marinara. You won't miss the pasta with this vegan and gluten-free twist on a classic dish!

Vegan zucchini ravioli garnished with tomato and basil on a checkered plate.

Who knew ravioli could be this delicious without pasta? Imagine thinly sliced strips of fresh zucchini wrapped around a delectable filling of spinach, plant-based cheeses & sausage and topped with marinara.

Thanks to my husband's culinary wizardry, this scrumptiously satisfying contemporary twist on a classic Italian dish has become my new favorite entree. In fact, I love this version so much that I don't think I will go back to pasta ravioli again. For me, a perfect meal would include these fabulous vegan zucchini ravioli served with a bowl of my easy 1-pot minestrone soup, this favorite vegan Mediterranean lemon orzo soup or this wonderful vegan Caesar salad, and followed by my favorite vegan version of Italian lemon drop cookies.

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.

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

🥕NOTE: This recipe is easy to prepare and even easier to enjoy. For step-by-step instructions, see the full recipe below & be sure to watch our video!

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!

delicious vegan zucchini ravioli on a plate

Grate a little extra parmesan on top. Why not?

"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

Equipment

Just a few simple kitchen tools are all you need to make a batch of the best vegan zucchini ravioli.

Kitchen tools arranged on a bamboo cutting board including a mandoline slicer, a vegetable peeler, a kitchen knife, a glass baking dish, and a set of steel measuring spoons.

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

5 from 2 votes

by Connie🥕

Who knew ravioli could be this delish without pasta? Thinly sliced, woven strips of garden fresh zucchini, wrapped around a rich filling of spinach, mushrooms, vegan sausage and cheese. The ravioli are then covered with marinara sauce and topped with crispy panko breadcrumbs, Italian parsley, and cheese, then baked to perfection. Sounds heavenly, doesn't it?

Print Recipe Pin Recipe Save

Prep Time 30

Cook Time 45

Course Entree, Main Course

Cuisine Italian

Servings

Calories 264 kcal

Equipment

8"x 8" baking dish
peeler or mandoline
kitchen knife
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
Using a peeler or mandoline, slice zucchini lengthwise into 32- 40 thin, even strips. Set aside.
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

🥕This dish can be prepared several hours ahead of time and refrigerated (covered) until ready to bake. I suggest adding the breadcrumbs and cheese just before you put it in the oven.

🥕To prepare this recipe gluten free, simply substitute the Panko Italian Breadcrumbs with gluten free breadcrumbs of your choice, or omit the breadcrumbs entirely. Note: As of this posting, the sausage and cheese products listed in this recipe are shown as gluten-free on the manufacturer's websites. I suggest confirming the ingredients before using them.

🥕Storage - Leftover ravioli can be stored refrigerated in an airtight container up to 3 days. Reheat in a low <300℉ oven or microwave in a microwave-safe dish in 30 second increments until desired temperature.

Nutrition

Calories: 264kcalCarbohydrates: 20gProtein: 10gFat: 17gSaturated Fat: 9gSodium: 819mgPotassium: 475mgFiber: 2gSugar: 3gVitamin A: 3492IUVitamin C: 23mgCalcium: 73mgIron: 2mg

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.

Tried this recipe?Let us know how it was!

Best Vegan Zucchini Ravioli (Gluten-free option)

Ingredients

Instructions

Equipment

FAQ's

Recipe