For “Noodles” – 1 butternut squash, peeled
1 T sea salt
Using a mandolin, make thin slices of the neck of the squash
Use a cookie cutter to make circles
In a large bowl, combine squash circles and sea salt, soak for about 2 hours to soften.
Once softened, rinse well and set aside.
For Spinach Stuffing:
3/4 cup soaked pumpkin seeds
3/4 cup soaked sunflower seeds
2 T nutritional yeast
1 T olive oil
1 T lemon juice
1 clove garlic
1 T dried Italian herbs
1/2 cup soaked sun dried tomatoes
3/4 – 1 cup water
sea salt to taste
3 -4 cups packed spinach
1 T pitted Kalamata olives
Combine all the ingredients except spinach and olives and blend until smooth in a blender
Transfer 1/2 the sauce (about 1 cup) to food processor. Add spinach and olives.
Pulse into chunky in texture.
Then make a pesto drizzle using 2 T pesto of your choice, whisked together with 1 T olive oil.
To assemble ravioli, simple place spinach filling in between two squash circles, and then drizzle with pesto!