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Raw Summer Squash Ravioli

Here’s a raw take on an Italian classic. If you have other spices that you enjoy in your tomato sauce, feel free to add them. Oregano, paprika, and garlic powder make excellent additions to the sauce.


Note: The picture shows zucchini rolls, which is another way to make this dish. You just have to slice the zucchini/squash lengthwise instead of into rounds.

  • Prep Time: 20m
  • Total Time: 20m


For the Cashew Spread

  • 1/2 c raw cashews
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tsp. fresh basil
  • 2 tbsp. water
  • 1 tbsp. nutritional yeast
  • 1 clove garlic, minced
  • sea salt and pepper to taste
  • 1 -2 zucchini or yellow squash

For the Ravioli

  • 3 Roma tomatoes
  • 1 red pepper, de-seeded
  • 1 tbsp. fresh basil, thinly sliced
  • sea salt and pepper to taste
  • 1 pinch chili flakes


  1. Soak the cashews in some water for about an hour to soften them. After draining the water, blend them with the rest of the cashew spread ingredients in a food processor or blender. Set aside.
  2. Using a mandolin at 1/16", slice the zucchini or yellow squash into round slices.
  3. Blend the tomatoes, red pepper, basil, sea salt, pepper, and chili flakes in a blender for the sauce. Then spread the cashew spread on one half or whole zucchini/squash round. Place another zucchini/squash round on top to make a sandwich-esque ravioli.
  4. Pour the raw tomato sauce on top and sprinkle some fresh basil on to garnish.