Monthly Archives: January 2010

Raw Butternut Squash Ravioli

I’ve been on a search for a really good raw recipe for butternut squash for a few months now, ever since my disastrous experience making raw butternut squash soup.   Well, I think I’ve finally found it!  This phenomenal recipe is from Terilynn at the Daily Raw Cafe.  Boy, is it good!  Even my carnivorous husband liked it!  5/5 happy monkeys!

Ingredients:

1 butternut squash
1 teaspoon sea salt
black pepper, to taste
1 cup Pesto (recipe below)
1 cup White Sauce (recipe below)

Directions:

1 Cut the “neck” from the bottom of butternut squash. Reserve the bottom portion for another recipe.

2 With a vegetable peeler, peel the neck.

3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.

4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.

5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.

6 Serve with white sauce. Top off with black pepper.

Basil Pesto

2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts (as always in my pesto, I used walnuts)
1 garlic clove, minced
sea salt, to taste
black pepper, to taste

Directions:

1 Place basil leaves in small batches in food processor and process until well chopped.

2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.

3 Process until fully incorporated and smooth. Season with salt and pepper

White Sauce

1 cup cashews, soaked for an hour
¾ cup water
juice of one lemon
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon white pepper

Directions:

In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.

Terilynn offers the following tip to take the sauce further: Add 1/2 onion; 1/2 garlic clove, minced; dash dried leaf thyme, crumbled; salt and white pepper, to taste; and/or nutmeg, to taste

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian