B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
Menu
(vegan/gf/keto/low-carb)
makes 12 ravioli
Looking for the perfect summertime meal? No worries, I got you covered! Zucchini ravioli are just as flavorful as the regular kind, but since you’re having sliced zucchini instead of pasta it’s also super light. Which makes this dish a dream to serve when it’s hot and muggy out. I love recipes like this because visually, it looks elegant and elaborate, but it’s actually ridiculously easy to make! They’re stuffed with a vegan cashew basil ricotta that tastes just as good as the real thing – trust me!
This has definitely become our new go-to dinner. I sprinkled a little nooch on top of the ravioli (if you know, you know) and served them alongside an arugula side salad with balsamic dressing and it was just divine!
Ingredients:
Instructions:
1. Place the cashews in a medium mixing bowl and cover with about 2-3 inches of warm water. Let the cashews soak for 2-4 hours.
2. Drain the cashews and place in processor with all other ingredients for the ricotta except the basil. Puree until smooth, scraping down the sides as needed.
3. Transfer the ricotta to a bowl, mix in the basil and adjust salt to taste. Store in the fridge until ready to use. (can be stored in fridge for up to 3 days)
4. Preheat oven to 385 degrees Fahrenheit. Cover the bottom of a lasagna pan with a layer of tomato sauce.
5. Peel the zucchini, discarding the first couple of strips as they are too small. You want to peel the vegetable to get flat strips as wide as possible (Save the rest of the zucchini to use in another dish).
6. Layer 3 zucchini strips overlapping vertically and 2-3 horizontally depending on size (see photos above). Place each about 1 – 1+1/2 heaping teaspoon of ricotta in the center of the ravioli.
7. Fold the zucchini layers inward and place the ravioli in the pan on top of the sauce with the seam side down so that smooth side faces up (see photo above).
8. Spoon a little more tomato sauce over each ravioli, drizzle with olive oil, sprinkle with salt and pepper (see photo above) and Bake for about 30 mins.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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