2 large zucchini
Handful of spinach
Handful of baby tomatoes per person
6 small garlic cloves, peeled
Drizzle of olive oil
Splash of wine
Fresh thyme
Pinch of crushed red pepper, salt, and pepper
1 ½ cups raw cashews, soaked
½ cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast
1 small garlic clove
½ teaspoon onion powder
Himalayan sea salt & cracked pepper, to taste
Directions:
Make the Cashew Ricotta Cheese: Soak cashews, rinse well. Combine all ingredients in a blender or food processor until creamy. Taste, adjust accordingly.
In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, thyme, and a pinch each of crushed red pepper, salt, and pepper.
Slice zucchini into thin ribbons (I prefer to use a mandolin for consistency), lay flat on a kitchen towel. Sprinkle with salt and let sit 5 minutes.
Start by laying one 1 ribbon on a plate, then add another to make an X. Create a star by adding a 3rd zucchini ribbon.
Spoon 1 tablespoon of filling onto the center of the zucchini. Add a few spinach leaves. Bring the ends of the zucchini together, laying them over the cheese.
In a large baking dish or individual dishes, toss together the tomatoes with the garlic, olive oil, wine, thyme, and a pinch each of crushed red pepper, salt, and pepper.
Sear or bake the tomatoes for about 5 minutes or until the tomatoes begin to burst. Lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Sear/bake an additional 10 minutes.
Drizzle with balsamic vinegar.
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