“Butternut Squash Ravioli” (Sweet Cashew Paste in Vegetable Shells)

Adapted from the Organic Garden Cafe, 294 Cabot Street, Beverly, MA

“Alfredo Sauce” (adapted from Organic Garden Cafe)

  • 1 cup cashew (and/or Macadamia)
  • 1/4 cup olive oil
  • 7/8 cup water
  • 1 T lemon juice
  • 1/2 t herbarmare
  • 1/2 t garlic powder (I minced half a garlic clove)
  • 1/4 T nutritional yeast
  • 1/2 T dried rosemary
  • 1/8 t dried dill
  • 1/8 t dried thyme
  1. Blend all ingredients, except dried herbs, in Vitamix (a high speed blender) until creamy
  2. Add herbs and blend 10-20 seconds more
  3. To plate, simply pour some onto a plate and spread by tilting the plate around until well spread out

*1 T additional water if being refrigerated–always hold back some water until the end.  The recipe, if served immediately, requires less water.  If refrigerated, needs more water because it thickens/congeals from the olive oil.

“Butternut Squash” Filling (adapted from Organic Garden Cafe)

  • 3/8 cup carrot juice
  • 1 1/2 cup cashew (I didn’t have enough cashew so I subbed some walnuts)
  • 1 T olive oil
  • 1/4 T herbarmare
  • 1/4 T nutritional yeast
  • 1 pinch cumin
  • 1/4 t garlic powder (I minced a little garlic)
  • 1/4 t black pepper
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  1. juice carrots (about 2-3)
  2. grind cashews to fine consistency, but not butter (I ground all ingredients except carrot juice, added carrot juice last)
  3. Add the remaining ingredients and blend to thick and creamy, but NOT butter.
  4. For the shells, you can use beets, turnips, potatoes, sweet potatoes, whatever!  Get creative!  Use a julienne slicer and slice the beets (or whatever) on the thinnest setting, then put a spoonful of filling in the beet slice and fold in half.  My raviolis were dehydrated on low for about 4 hours and then served but at the Organic Garden Cafe, they are raw and then warmed under a heat lamp for about 5 minutes prior to serving.  I prefer mine cold, but a little dehydrated so all the flavors mend together.  Up to you!  Here I also served with diced tomatoes and walnuts and 2 sprigs of basil!
  5. Bon Appetite!

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