It's Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England

Raw Squash Ravioli Stacks recipe 01 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England

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Photographer: Callie England

I’ve 2 interests in life: Health and Art (in the sense of being creative and working with my hands). My goal: To at some point figure out how to merge the two together. How the hell I do that, still to be decided. I might blog about all the options I have thought about in my head, however then you ‘d just see me as a bipolar mess of a child. Literally, it broadens from cooking school in France (to discover and accept the psychological facet of dinning/eating– which I think is SO vital in our over-all health) to furthering my education in Natural Health– Like I said, two contrary ends of the spectrum. Virtually, if you might jump inside my head, you ‘d beg to get out– as day-to-day it’s seems to become a growing number of a cluster f ** k of concepts. Imagination really is a true blessing and a curse

In the meantime while, I’ll stick to the unsure course– i.e. cooking (or, playing) with healthy food!

Yesterday’s playtime consisted of squash (informed ya you ‘d be seeing a great deal of this) and cookie cutters … Which I heart, because cookie cutters equal best shapes and ideal shapes make this perfectionist, completely happy.

At first I thought, “ravioli!” Which was then right away followed by, “boring!” So instead, I went for a mix between lasagna and ravioli– A ravioli stack. Easy, however classy. Exactly what more could a girl desire !?

Raw Squash Ravioli Stacks recipe 04 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England

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 or food processor)

sea salt to taste

3-4 C packed spinach

1 T kalamata olives (stones eliminated)

For the Pesto Drizzle

2 T of pesto

1 T olive oil

Raw Squash Ravioli Stacks recipe 02 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England
Raw Squash Ravioli Stacks recipe 03 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England

Instructions For Ravioli Stacks:
1. Making use of a mandoline, thinly shave the neck of the squash.
2. Utilizing a stainless cookie cutter, eliminated circles.
3. In a big bowl, combine squash circles and sea salt, soak for about 2 hours to soften.
4. When softened, rinse well. You may even want to soak the squash in unsalted water for about 2o minutes to make sure it’s released the salt.

Instructions For Green spinach Packing:
1. Combine all components, other than spinach and olives, in a high-speed blender, blend till smooth.
2. Transfer half of the sauce (about 1 C) to a food mill (If you use both cups of sauce, double green spinach and olives)– include spinach and olives.
3. Pulse till mixture is somewhat chunky in texture. Reserve.

Instructions For Pesto Drizzle:
1. Utilizing a fork, whisk ingredients together.

Raw Squash Ravioli Stacks recipe 05 Its Playtime With Butternut Squash Ravioli Stacks By GreenChef Callie England