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
-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
–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)
-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!