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:
-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
-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
-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!
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