I experimented with two of my favorite Italian dishes a few weeks ago. I wanted to see if I could recreate them with the same taste that I remember. These came out great. Yes, these can be a little time consuming but so would traditional versions of these dishes. Both of the recipes use almost the same ingredients and some of the same steps, but they are just presented in different ways. The cashew cheese helps to create this creamy filling. You will question whether or not it will work and taste like cheese, but I guarantee you that once it is mixed with the meat, it just works and you won't be able to tell. These are both Whole30 approved, so enjoy whenever.
Zucchini Ravioli
1 lb grass-fed beef
1 TBS coconut oil or other fat
1 onion, chopped
4 garlic cloves, minced
1 (28oz) can of crushed tomatoes with basil
2 TBS Italian seasoning or 1 TBS chopped fresh herbs (basil, rosemary, oregano, etc.)
Salt and Pepper
2-3 zucchinis
Basil leaves, chopped for garnish
Cashew Cheese
1 cup raw cashews (Place these in a bowl of water for at least an hour to soak. The longer they soak, the creamier they will become.)
1 TBS olive oil
2 TBS lemon juice
1/4 cup water
Salt and Pepper
In a pan, melt fat and add in your beef, onions, garlic, and some salt and pepper, and cook until browned and crumbled.
In a small sauce pot, add in your crushed tomatoes with your Italian seasoning.
Turn this on med-low heat and cover to simmer.
Meanwhile, using a vegetable peeler, peel the skin off of the zucchinis.
Next, lay the zucchinis down on a cutting board and peel long thin strands vertically until you can't get anymore whole pieces. Place these aside.
Once the beef mixture is finished browning, take it off of the heat and allow it to cool for a few minutes.
While it cools, place all ingredients for the cashew cheese into the food processor and process until smooth. Scrape the sides of the processor down and continue to process for a few more minutes. It will become very creamy and resemble a ricotta cheese.
Add the cashew cheese to the meat mixture and combine.
Next, begin a steamer basket or pot on the stove.
Take two zucchini strands, and make a + sign on your cutting board.
Place a spoonful of the meat mixture directly in the center.
Begin folding over the sides to overlap. Bring in one from the side, then one from the top, then one from the other side, then the one from the bottom. It will create a nice "ravioli" shape that will hold everything together.
Continue with the rest of the zucchini pieces and meat mixture until all are used.
To cook the zucchini, place the "raviolis" in the steamer basket or pot and steam for 2 minutes.
In bowls or on plates, spoon some of the tomato sauce on the bottom.
Place as many raviolis as desired on top.
Scatter with fresh basil.
Top with a sprinkling of salt right before serving.
Zucchini Lasagna Rolls
1 lb grass-fed beef
2 TBS olive oil or other fat
1 onion, chopped
4 garlic cloves, minced
1 (28oz) can of crushed tomatoes with basil
Salt and Pepper
2-3 zucchinis
Basil leaves, chopped for garnish
Cashew Cheese
1 cup raw cashews (Place these in a bowl of water for at least an hour to soak. The longer they soak, the creamier they will become.)
1 TBS olive oil
2 TBS lemon juice
1/4 cup water
Salt and Pepper
Preheat oven to 350
In a baking dish, add in 1 TBS of the olive oil and a little bit of the crushed tomatoes to the bottom.
In a pan, add in the rest of your oil along with the beef, onions, garlic, and some salt and pepper.
Cook this down until crumbled and browned. Set aside when it is finished.
Meanwhile, peel the zucchini with a vegetable peeler.
Lay the zucchini down and use the peeler to make long and thin vertical strips until no more will come off whole.
Next, add all of the cashew cheese ingredients to a food processor and process until smooth. Scrape down the sides of the processor and continue to mix a few more minutes until it becomes creamy. It should resemble a ricotta cheese.
Add this cheese to the meat mixture and stir to combine.
Lay the slices of zucchini on a cutting board.
Drop a spoonful at the beginning of each zucchini piece.
Take the edge and roll the mixture up on each piece until all of zucchini is used.
Place the rolls into the baking dish.
Fill the entire baking dish up.
Take the rest of the crushed tomato sauce and pour on top of the zucchini rolls.
Place the dish in the oven for 30 minutes.
Top with the chopped basil and serve.
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