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Vegan Ricotta Stuffed Zucchini Ravioli over Pumpkin Puree with Walnuts {GF, Paleo}
AVOCADO PESTO15Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 zucchini (thinly sliced with a mandolin)
- 1 pumpkin (small, peeled and cubed, about 4 cups cubed pumpkin)
- 1 cup coconut milk
- 4 tsp. fresh rosemary (chopped)
- 1/2 cup walnuts (toasted crushed)
- 2 cups cashews (halved and soaked in water overnight, then rinsed and drained)
- 4 Tbsp. apple cider vinegar
- 3 Tbsp. lemon juice
- 3 Tbsp. water
- 4 Tbsp. chopped cilantro
- 4 Tbsp. green onions (chopped)
- 1 lemon zested
- 4 Tbsp. nutritional yeast
- 1 tsp. salt
- black pepper (to taste)
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