Zucchini Ravioli (Paleo, Keto, Vegan)

This zucchini ravioli is a grain and dairy-free alternative to this pasta classic! It’s made with zucchini pasta, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

  Zucchini Ravioli (Paleo, Keto, Vegan)


INGREDIENTS
For the cauliflower “cheese”
  • 2 cups cauliflower, steamed
  • 3 tbsp olive oil (divided)
  • 2 tsp apple cider vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
For the ravioli
  • 2 medium zucchini’s
  • 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
  • 1 tbsp fresh basil, chopped

INSTRUCTIONS
For the cauliflower cheese
  1. Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
  2. Add the cauliflower to a food processor and blend with 2 tbsp of olive oil, apple cider vinegar, salt, and nutritional yeast. Blend until smooth and set aside.
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