Raw Zucchini Ravioli with Spinach Cashew Filling

Raw Zucchini Ravioli with Spinach Cashew Filling<br />
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.<br />
Recipe (serves 2-3)<br />
Spinach Cashew Filling:<br />
1&#160;1/2 Cup Soaked Raw Cashews<br />
2 Cups Fresh Spinach<br />
3 Cloves Garlic<br />
1/4 Cup Nutritional Yeast<br />
1/2 tsp. Sea Salt<br />
Squeeze of Lemon Juice<br />
3/4-1 Cup of Water<br />
Directions:<br />
-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.</p>
<p>Zucchini/Summer Squash Ravioli<br />
1 Small, Wide Zucchini<br />
Directions:<br />
-Slice the zucchini into thin medallions, around 1/8&#8221;-1/4&#8221; thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.</p>
<p>Tomato Basil Sauce<br />
2 Medium-Sized Tomatoes, chopped<br />
1 Tbsp. Diced White Onion<br />
2 Cloves of Garlic<br />
1 Heaping Tbsp. Fresh Basil, minced<br />
Salt &amp; Pepper to taste<br />
(Optional: 2 Tbsp. Sun-dried tomatoes, this really would&#8217;ve made this sauce great but I didn&#8217;t have any on hand)<br />
Directions:<br />
-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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