Butternut Squash Ravioli Stacks
- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Lemon, Basil, Spinach, Pumpkin Seeds
- Difficulty: Moderate
- Cuisine: Italian
- Equipment Needed: Blender, Food Processor, Mandoline
- Rainbow Green Cuisine: Phase 2
- Serves: 4
At first I thought, “ravioli!” Which was then immediately followed by, “boring!” So instead, I went for a mix between lasagna and ravioli – A ravioli stack. Easy, but elegant. What more could a girl want!?
For the Squash Noodles
1 butternut squash (peeled)
1 T of sea salt
For the Spinach Stuffing
.75 C soaked pumpkin seeds
.75 C soaked sunflower seeds
2 T nutritional yeast
1 T olive oil
1 T lemon juice
1 T apple cider
1 clove of garlic
1 T dried Italian herbs
.5 C cup soaked sun-dried tomatoes
.75 – 1 C water (enough to move in blender)
sea salt to taste
3-4 C packed spinach
1 T kalamata olives (stones removed)
For the Pesto Drizzle
2 T of pesto
1 T olive oil
1. Using a mandoline, thinly shave the neck of the squash.
2. Using a stainless cookie cutter, cut out circles.
3. In a large bowl, combine squash circles and sea salt, soak for about 2 hours to soften.
4. Once softened, rinse well. You might even want to soak the squash in unsalted water for about 2o minutes to make sure it’s released the salt.
1. Combine all ingredients, except spinach and olives, in a high-speed blender, blend until smooth.
2. Transfer half of the sauce (about 1 C) to a food processor (If you use both cups of sauce, double spinach and olives) – add spinach and olives.
3. Pulse until mixture is slightly chunky in texture. Set aside.
1. Using a fork, whisk ingredients together.