The Best Tastes of Summer: Guilt-Free Ravioli!

Hey friends! I just discovered a recipe that impressed me SO much, for so many reasons - that I had to share!

First let me ask you a ridiculous question: do you like ravioli?

Of course you do! It's almost like pizza, right? Something you could eat every day, but probably don't because it's loaded with unhealthy things and tons of calories, right?

Well guess what?! NOW YOU CAN HAVE RAVIOLI EVERY DAY! Or whenever and however often you want!!! Because this recipe has absolutely nothing in it that isn't clean - well, ok, maybe the faux cheese has some oil in it, and I do use olive oil to lightly cook the spinach and garlic. But that is the worst of it - a little oil. NO dairy, NO meat, and hardly any calories - plus it tastes as good as the real thing? No joke!

Here are the ingredients - you'll see what I mean! All that's in this baby is:

ZUCCHINI - our star player. These thin strips of zukes, when baked in tomato-y, garlic-y juices become almost exactly like noodles. TOFU, mashed - like ricotta. SPINACH AND GARLIC - superfoods, both. TOMATO SAUCE - I like chunky organic stuff from a jar, but you can make your own if you want it extra clean! DAIYA SHREDDED "CHEESE" - this stuff is so tasty and melts like a dream! I also like to include some BLACK OLIVES for some more deliciously salty texture. 

That's it! These raviolis are not only straight from the gods taste-wise, this dish is LOW-CAL, PLANET-FRIENDLY, and actually ADDS NUTRIENTS to your body! As we head into this week, on a Monday - let's be happy about this good news. Plus, now we know what's for dinner every night this week. PLUS - you could use these same noodles to make GUILT FREE LASAGNA!!! It's honestly a dream come true. :) Check the website and video here! (although their version is not vegan)

Below is a short video on how to wrap the zuke raviolis up! So easy! xoxo 

Happy week to all! xoxoxo Diane 

INGREDIENTS FOR PLANT-BASED ZUCCHINI RAVIOLIS

• 1/2 tbsp. olive oil

• 4 cups baby spinach

• 2 garlic cloves, minced

• 1 container firm tofu, mashed

• 4 medium zucchini

• 1/2 cup shredded Daiya cheese of choice, plus more for garnish

• 1 1/2 cups marinara sauce

• black olives - optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Using a vegetable peeler, peel zucchini into strips.

3. In a large pan, heat olive oil over medium-high heat and then add the spinach. Cook until wilted.

4. Add the garlic and sauté for one more minute, or until fragrant.

5. Add the spinach-garlic mixture to the tofu, and stir to combine.

6. Take two equal slices of zucchini and place one across the other to create a cross.

7. Add 1-2 tablespoons of the tofu-spinach mixture to the center of the cross.

8. Take one side of the bottom strip and fold over center. Take the other side of the bottom strip and fold over the other piece covering the center.

9. Take one side of the top piece and fold over the center, and then fold the other side of the top piece and fold it over the other side covering the center, tucking in, if possible.

10. Repeat with remaining ingredients.

11. Place the zucchini ravioli, seam side down, in a casserole dish and top with sauce and daiya cheese and olives, if using.

12. Bake for 20-25 minutes.

13. Remove from oven and serve.