Shrimp & Crab Ravioli with Lemon Tomato Sauce

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Cashews

  Raw, Organic - Sage Valley

  3 oz or 85g

• Almond milk

  Plain

  2 tbsp or 30g

• Garlic

  Raw

  1 clove or 3g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Crab Meat

  Canned - President's Choice

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Ghee

  Simply Ghee

  12 tsp or 60g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Orange, raw

  2 cup, chopped or 316g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Salt

  Table

  ¼ tsp or 2g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. For the Ravioli
2. Preheat the oven to 350F (175 C)
3. Cut the ends off of the zucchini and then cut each zucchini in half length wise. Using a vegetable peeler cut very thin slices of zucchini (you can also use a knife for mandoline for this but make sure the slices are very thin).
4. In a high speed blender or nutribullet combine the cashews, almond milk and garlic and blend until completely smooth.
5. Cook the the shrimp in oil until pink (approx 4 minutes) once cooked place them on a cutting board and roughly chop them into small pieces.
6. In a bowl combine the shrimp, crab (or seabass, see notes), parsley, salt and pepper. Start by adding in half of the cashew cream and stir and then add more as needed until the mixture binds together
7. On a cutting board lay out 3 slices of zucchini, overlapping in the centre to form a star. Place approximately 1 1/2 tbsp of the filling in the center of the strips where they overlap and then fold each slice of the zucchini overtop to cover. Place seam side down on a baking sheet and repeat with the remaining zucchini strips, it should make 8-10 ravioli. Bake the ravioli for 20 minutes until the zucchini wrappings become tender.
8. Lemon Tomato Sauce
9. Melt the ghee in a skillet on medium heat, add the garlic and cook for 1 minute before adding in the chopped tomatoes. Leave to simmer for 5 mins before adding in the lemon zest and juice and continue to simmer for another 10 minutes.
10. To Assemble
11. Once the ravioli are done baking, top with the lemon tomato sauce and a sprinkle of fresh basil.
12. Recipe by: Every Last Bite (source: https://www.everylastbite.com/2019/02/16/crab-shrimp-ravioli/)

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