20-Minute Raw Ravioli With Almond Pulp Ricotta

These raw zucchini roll-ups are our spin on traditional ravioli. These are an extra healthy alternative to a traditional pasta dish! Make some homemade almond milk, save the pulp, and make cheese with it! Totally delicious inside these roll ups! These adorable and healthy ravioli's will please everyone at your dinner table and won't put them in a food coma after.

20-Minute Raw Ravioli With Almond Pulp Ricotta [Vegan, Grain-Free]

Ingredients

For the Ravioli:

• 1 large zucchini

For the Filling:

• 1 cup almond pulp leftover from homemade almond milk
• 1/4 cup fresh savory herbs like basil, oregano, parsley
• 1 tablespoon extra virgin olive oil, cold pressed
• 1/4 teaspoon Himalayan salt or to taste

For The Marinara Sauce:

• 4 medium-sized tomatoes cut into quarters
• 1/4 cup chopped sun-dried tomatoes, not packed in oil
• 1 clove garlic, peeled
• 1/3 cup packed fresh basil leaves
• 1/2 lemon juiced
• 1/4 teaspoon Himalayan salt, optional

Preparation

To Prepare the Zucchini:

1.  
   Using a vegetable peeler, run length of zucchini, forming ribbons. Set aside.

To Make the Filling:

1.  
   Blend all of the ingredients in a high-speed blender or a food processor until creamy.

To Make the Marinara Sauce:

1.  
   Put all of the ingredients in a blender and pulse until ingredients are well-blended and mixture is just slightly chunky. Pour the marinara sauce into a deep serving plate.

To Assemble:

1.  
   Set your zucchini slices out flat, vertically. Add about 2 teaspoons of the filling in a clump about 1/3 of the way up from the bottom.
2.  
   Wrap the bottom part of zucchini up over the filling, then roll to the top.
3.  
   Repeat until all of your zucchini slices are gone.
4.  
   Place the rawvioli spiral side up on top top of prepared marinara.
5.  
   Garnish with herbs if desired and serve.

https://www.onegreenplanet.org/vegan-recipe/20-minute-raw-ravioli/