Chef Douglas McNish Presents: Raw Ravioli with Cashew Red Pepper Dill Vegan Ricotta Cheese   
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Red Beet Ravioli

Beetroot
Extra virgin olive oil
Sea salt
Lemon juice
Vegan Ricotta Cashew Cheese
½ cup red bell pepper
½ tablespoons dry dill
¼ cup lemon juice
2–3 cloves garlic
½ tablespoons salt
1 tablespoon nutritional yeast
2 cups cashew, soaked

“Roasted”

Red Pepper Marinara
1 cup red bell peppers, chopped
½ cup soaked sun-dried tomatoes
2 cups fresh tomatoes, chopped
1 cup hemp oil
1–2 cloves garlic
½ tablespoon sea salt
½ tablespoon nutritional yeast
1 tablespoon dried basil or ¼ cup fresh basil leaves
⅛ cup sun-dried tomato soak water



 
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