Light Vegan Zucchini Ravioli (Keto-Friendly & Vegan & Gluten-Free)

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.

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Light Vegan Zucchini Ravioli

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⏱️ Time & Prep

Prep time: 35 minutes
Bake time: 15 minutes
Total time: ~50 minutes
Yield: 18–20 small ravioli

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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
• lemon zest

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Instructions

1. Preheat the oven to 180°C (350°F).
2. Slice the zucchinis into very thin ribbons using a peeler or mandoline.
3. Sprinkle lightly with salt and leave for 10 minutes to soften and release moisture.
4. Blend tofu, soy yogurt, nutritional yeast, lemon juice, basil, and salt until smooth.
5. Pat the zucchini ribbons dry gently with paper towels.
6. Create a cross shape using two zucchini ribbons. Add about 1 teaspoon of filling in the center.
7. Fold the ribbons inward to create small ravioli parcels.
8. Arrange the ravioli in a baking dish. Add cherry tomatoes around them and season with black pepper.
9. Bake for 15 minutes, until the zucchini is tender and the tomatoes have softened.
10. Finish with fresh basil before serving. 

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Notes & Variations

• Fresh dill can replace basil for a different flavor.
• Hemp seeds on top add extra protein and texture.
• Thin cucumber ribbons also work well mixed with zucchini.
• If you want a warmer version, bake the ravioli at 180°C (350°F) for about 10 minutes.

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Nutrition (per ravioli)

Nutrient	Amount
Calories	27 kcal
Protein	2.7 g
Fat	1.0 g
Carbohydrates	2.5 g
Fiber	0.8 g

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