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5 from 1 vote
Vegan Ricotta Stuffed Zucchini Ravioli over Pumpkin Puree with Walnuts {GF}
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Your favorite fall pumpkin rosemary flavors topped with a vegan ricotta stuffed zucchini ravioli and sprinkled with toasted walnuts. Dinner doesn't get better than this. Low Carb, Paleo + Gluten Free too.
Course: Dinner
Cuisine: American, Healthy, Paleo, Vegan
Servings: 4
Calories: 616 kcal
Author: Vicky
  • 2-3 zucchini thinly sliced with a mandolin
  • 1 small pumpkin peeled and cubed (about 4 cups cubed pumpkin)
  • 1 cup coconut milk
  • 2-4 teaspoons chopped fresh rosemary
  • 1/4 - 1/2 cup toasted crushed walnuts
For the Vegan Herbed Ricotta
  • 2 cups cashews halved and soaked in water overnight, then rinsed and drained
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons water
  • 4 tablespoons chopped cilantro
  • 4 tablespoons chopped green onions
  • 1 lemon zested
  • 4 tablespoons nutritional yeast
  • 1 teaspoon salt
  • black pepper to taste
  1. Heat water in a pot over medium heat. Add salt. Bring to a boil and add pumpkin. Simmer until cooked through and soft when pierced with a fork (10-15 mins).
  2. Using a mandolin thinly slice zucchini and place sliced side by side on paper towels. Add salt. Let sweat for 5-15 minutes, patting them down with additional paper towel after.
  3. In a food processor combine cashews with water, lemon juice and apple cider vinegar. Process until almost smooth (this might take a few minutes. Remove mixture and place in bowl. Add cilantro, green onion, lemon zest, nutritional yeast, salt and pepper. Mix until smooth. Refrigerate until later.
  4. Once pumpkin is cooked, drain water and add to the food processor. Process until smooth. Add coconut milk, salt, pepper and 2 teaspoons chopped rosemary.
  5. Take four zucchini sliced and make a lattice pattern out of them with two slices vertical and the other two horizontal.
  6. Place a couple spoonfuls of the herbed ricotta in the center and fold over the sides, closing the zucchini ravioli. Repeat with remaining zucchini and herbed ricotta.
  7. Heat oil over medium heat in a pan until. Lightly pan sear the zucchini ravioli on each side until browned.
  8. Serve zucchini ravioli over pumpkin puree, topped with chopped rosemary and toasted walnuts.
Recipe Notes

Calories 483
% Daily Value*
Total Fat 34.5g 53%
Saturated Fat 13g 65%
Cholesterol 0g 0%
Sodium 495.9mg 21%
Total Carbohydrate 34.1g 11%
Dietary Fiber 7.5g 30%
Sugars 10.2g
Protein 20g 40%
Vitamin A 47% Vitamin C 70%
Calcium 8% Iron 40%

Nutrition Facts
Vegan Ricotta Stuffed Zucchini Ravioli over Pumpkin Puree with Walnuts {GF}
Amount Per Serving
Calories 616 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 15g94%
Sodium 610mg27%
Potassium 2188mg63%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 16g18%
Protein 21g42%
Vitamin A 29225IU585%
Vitamin C 68.8mg83%
Calcium 132mg13%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.