Raw Zucchini Ravioli with Spinach Cashew Filling

Raw Zucchini Ravioli with Spinach Cashew Filling  Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.  Recipe (serves 2-3)  Spinach Cashew Filling:  1 1/2 Cup Soaked Raw Cashews  2 Cups Fresh Spinach  3 Cloves Garlic  1/4 Cup Nutritional Yeast  1/2 tsp. Sea Salt  Squeeze of Lemon Juice  3/4-1 Cup of Water  Directions:  -Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.    Zucchini/Summer Squash Ravioli  1 Small, Wide Zucchini  Directions:  -Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.    Tomato Basil Sauce  2 Medium-Sized Tomatoes, chopped  1 Tbsp. Diced White Onion  2 Cloves of Garlic  1 Heaping Tbsp. Fresh Basil, minced  Salt & Pepper to taste  (Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)  Directions:  -Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!

 

Raw Zucchini Ravioli with Spinach Cashew Filling

Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.

Recipe (serves 2-3)

Spinach Cashew Filling:

  • 1 1/2 Cup Soaked Raw Cashews
  • 2 Cups Fresh Spinach
  • 3 Cloves Garlic
  • 1/4 Cup Nutritional Yeast
  • 1/2 tsp. Sea Salt
  • Squeeze of Lemon Juice
  • 3/4-1 Cup of Water

Directions:

-Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.

Spinach Filling

Zucchini/Summer Squash Ravioli

  • 1 Small, Wide Zucchini

Directions:

Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.

Filling Raviolis

Tomato Basil Sauce

  • 2 Medium-Sized Tomatoes, chopped
  • 1 Tbsp. Diced White Onion
  • 2 Cloves of Garlic
  • 1 Heaping Tbsp. Fresh Basil, minced
  • Salt & Pepper to taste
  • (Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)

Directions:

-Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!

Bite of Ravioli

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