we had a massive storm here in MD over the weekend
mayhap you saw the headline in your fb feed
or you’re local and you were hunkered down in your abode
like we were in the city,
the lightning and thunder really close.
at one point,
i turned to dw to ask him if he even
knew where the flashlights were.
like the lazy asses that we are
we decided that our phones can suffice
meanwhile, with Stranger Things on tv
the kitchen was slowly flooding.
the deluge of water falling from the sky
could not be contained by the fancy gutters
we bought when we fixed the roof last year.
it wasn’t slowly flooding,
it was fucking gushing,
from the back door and onto my new tile floors.
and so, with winona ryder crying in the background
dw & i spent our saturday night
catching water and wringing out towels.
we’re such party animals.
prior to the storm
we picked up our csa and
it’s full on zucchini season,
this week’s recipe really makes good use of this summer veg.
for more inspiration,
hit up maria’s space.
inspired and adapted from delish
makes about 12-13 raviolis,
*note: i made a full on dairy version with mozz & ricotta cheese for a friend returning from vacation, and i made a completely vegan version for us. click the link for the cheese.
*note**: i doctored up a jar of marinara sauce: sauteed onions + diced garlic scape, chunky over-ripe csa tomatoes and a few TBL of tomato paste.
3-4 zucchinis, sliced thin, with a knife, peeler (which is what i used) or mandolin
1 package of firm tofu, pressed of excess water
2-3 garlic scapes, rough chopped
healthy/generous bunch of parsley
salt&pepper to taste
1 cup of shredded vegan mozzarella, i used daiya
marinara sauce, jarred or doctored or homemade
shredded basil, to garnish
preheat oven to 350F.
slice the zucchinis as described. any nubby bits leftover can be added to the filling, or used for baking, or added to soup.
to make the filling: in a food processor add the pressed tofu. pulse it a few times to break it down. add the garlic scapes and parsley, pulse to incorporate. add in salt & pepper to taste and pulse a few times more. you’re aiming for a well combined ricotta-like mixture.
assemble the raviolis: lay two zucchini slices one way and another two across it, you’re aiming for a lower case T. spoon/scoop about 1.5-2 TBL worth of the tofu mixture in the middle (i used an ice cream scoop). fold the legs over, alternating, until a package is made. continue with the rest of the slices and remaining filling.
in a casserole dish, have a thin layer of marinara sauce. lay out the raviolis, seam side down. spoon sauce over and around the raviolis. they don’t need to be covered, but the amount is entirely up to you. finish with the shredded cheese.
depending on the size of the casserole dish you used, bake for 30-35 minutes (for the smaller batch, i baked for 20 min). the zucchinis came out just at done which dw loved, but i would’ve liked it to go a smidge longer.
garnish with shredded basil.
3 years ago: chocolate + coconut macarons
2 years ago: banh cuon chay
1 year ago: popcorn
9 thoughts on “zucchini ravioli”
This is how I like to eat. Great vids. I’ve been working on a zucchini lasagna, but this is brilliant too. Beautiful photos and nice step by step. Those 🍅 in the background are stunning. Such a summery post including torrential downpour. Sorry about the water everywhere!
this dish really was the summer dish, making use of all the zuchs we had, as well as the tomatoes, not even the rain storm could keep us down — it’s SUMMER!
Brilliant idea. I love the step-by-step photos. Your lazy M-i-L may even try this one!
i hope you like it. it makes for a great next day breakfast too — we put the leftovers in a smaller casserole dish, cracked eggs into it, baked in oven until warmed through and the eggs were done just right. SO GOOD.
Goodness! I hope your kitchen is okay. On a happier note, zucchini season makes me smile — our CSA this week doesn’t include any and I said to Austin that it’s too early in August for them to be withholding the zucchini!
thanks maria, the kitchen is fine. we were able to keep up with the leak and the storm passed without any other issues. thankfully.
i keep telling myself that i’ll grow zucchinis since they’re soooo easy to plant and grow but with the csa so overflowing with it, i just don’t see a point. we picked up even more this weekend and this will likely be on the menu!
So sorry to hear about the massive storm. I hope things are better now. We had a flood (gushing too) at our place last summer so I understand what all the wringing out water for hours on end is about.. And leaving things out to dry for days on end…What a great idea of making ravioli with zucchini! xx
we still have a roof over our heads, so we are all good! no complaints really, because life is good with abundance of farm fresh vegs, little blips like this reminds us of what is important.