Raw Ravioli

Raw Ravioli
Makes 4 servings

Living in San Antonio Texas, we had a mild summer this year. It would really reach up to 109F degrees in cars and the heat index of 103F degrees in the shade. Even with it being more mild, I still wasn't a fan of using the stove or the oven. I'm sure no one can blame me for that :)
Anywho, here is a lovely simple raw meal that will impress anyone!

Start with Macadamia Ricotta


Ingredients
1 cup of Macadamia Ricotta
1 medium zucchini
Smoked black peppercorn, cracked
Organic Olive Oil
Champagne Vinegar
Fresh Basil, chopped (about 1 Tablespoon)

1. Using a food processor is the easiest and fastest way to to slice your zucchini. I used the slice blade adjusted to 1.5 thinness.

2. In a small bowl, mix the Ricotta, fresh basil and grind pepper to taste.

3. Build your ravioli, take a slice of zucchini and fill 1/2 with a spoonful of ricotta and fold over the other side of zucchini (like an envelope). Repeat process till you run out of ricotta or zucchini. Place in a glass casserole dish or on serving plate. Drizzle with olive oil and champagne vinegar and top cracked smoked black pepper. Garnish with fresh basil and enjoy!

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