Spinach, Sun-Dried Tomato & Goat Cheese Ravioli ~ Meatless Monday

This is one of those recipes that taste much better than it looks! While these ravioli may not be pretty, they are ahhh-mazing!

I was cleaning out the cupboards and found a package of rice paper from…I’m not sure when?  Probable back when I did this post.  I didn’t see an expiry date on the package and thanks to Google I found out they never expire or last for “years’.  I took this as a green light.

Rice paper is a nice alternative to heavy pasta and it’s gluten-free!  I used goat cheese in the filling but you could also substitute with ricotta or your favourite soft cheese.  Try it out for your next Meatless Monday…

Serves 2 (makes 12 ravioli)

6 sheets of rice paper
1/2 cup spinach (about 4 – 5 ounces), cooked and drained of excess moisture (could also use frozen spinach)
2 ounces goat cheese
3 Tbsp sun-dried tomato, oil drained if necessary
1 clove garlic
1 Tbsp Italian spices
1 medium/large zucchini (about 350-400g)
1 Tbsp coconut oil
S&P
Shallow bowl with warm water
Plate drizzled with 1 Tbsp olive oil

To prepare the ravioli filling, blend together the spinach, goat cheese, sun-dried tomato, garlic, Italian spice and S&P.  Transfer to a bowl and set aside. Take one sheet of rice paper and dip it into the bowl of warm water.  Let it sit for about 10-20 seconds.  Remove and lay flat on a cutting board.  Add 4 equal spoonfuls of ravioli mixture.  Place a second sheet of rice paper in the water for 10-20 seconds.  Lay this on top of the ravioli mixture and press down around the filling.  The longer the rice paper sits, the more pliable it gets.  Do not force the rice paper around the ravioli as it will tear.  Let it sit for about 1 minute.

Using a knife or cookie cutter, cut out the ravioli.  Press and seal the edges together.

Place on the plate drizzled with olive oil, this keeps them from sticking together.  Do not overlap them.  Continue this process two more times until you have 12 ravioli.

Spiralize your zucchini into zoodles.  Add coconut oil to a large frying pan over medium heat.  Toss in the noodles and season with S&P and more Italian spices.  Cook for about 5-7 minutes.  Remove from heat, cover and set aside to keep warm.Bring a medium pot to a simmer.  You do not want a rapid bowl, this will damage the rice paper and cause them to break open.  Using a slotted spoon, place a few ravioli in at a time and cook for 1-2 minutes. Remove and place on top of the cooked zoodles. Enjoy!

Nutritional Info per serving (The photos show 4 ravioli, but the nutritional info is 6 ravioli per serving)
236 Calories, 30g Carbs, 1g Fibre, 13g Fat, 7g Protein, 0g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.