Raw Vegan Ravioli with Sprouted Walnut Pesto



Makes 12-16 raviolis
1 yellow summer squash
4 cups basil, roughly chopped
1/4 cup Better Than Roasted sprouted walnut butter
1/4 cup sprouted walnuts (regular walnuts will also work)
2 cloves garlic, finely minced
about 10 sundried tomatoes, chopped
1/2 cup raw tahini (I used Love Raw Foods tahini)
5-6 tbsp water
Salt and freshly ground black pepper



1. In a blender or food processor, blend the basil, minced garlic, walnut butter, and walnuts. (If it has trouble blending, add 1 tbsp water). Salt and pepper generously and set aside.

2. In a small bowl, whisk together the tahini and the water, adding a few tablespoons of water at a time until creamy and absorbed. Add the chopped sundried tomatoes and mix well to form a paste.

3. With a very sharp knife, carefully slice the squash into rounds of about 1/32″ thickness. This takes time, but it will be worth it!

4. To assemble, lay one round of squash on a plate. Add about 1 tsp of the sundried tomato mixture. Top with another squash piece and seal the edges down with a finger or a fork. Repeat until all the squash rounds are used. Drizzle with the pesto sauce, and a bit of raw tahini.
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