Full of Spices

I already make zucchini noodles pretty often, so baking zucchini ravioli felt like the next thing to try. It has the same fresh, light feeling as zoodles but turns softer and more comforting in the oven. The edges turn slightly golden, the tomatoes roast gently on top, and the filling warms and thickens inside. I like recipes like this when I want something that still feels like a pasta dish, just without the heaviness of regular noodles. It is simple, cozy, and surprisingly satisfying for something made mostly from vegetables. Light Vegan Zucchini Ravioli ⏱️ Time & Prep Prep time: 35 minutes Bake time: 15 minutes Total time: ~50 minutes Yield: 18–20 small ravioli Ingredients Ravioli 4 medium zucchinis salt black pepper Creamy Filling 180 g firm tofu 4 tbsp unsweetened soy yogurt 3 tbsp nutritional yeast 1 tsp lemon juice handful of fresh basil pinch of salt Topping 1 cup cherry tomatoes basil leaves cracked black pepper Optional: pumpkin seeds ...