20-Minute Raw Ravioli With Almond Pulp Ricotta
[Vegan, Grain-Free]

To Prepare the Zucchini:

1. Using a vegetable peeler, run length of zucchini, forming ribbons. Set aside.

To Make the Filling:

1. Blend all of the ingredients in a high-speed blender or a food processor until creamy.

To Make the Marinara Sauce:

1. Put all of the ingredients in a blender and pulse until ingredients are well-blended and mixture is just slightly chunky. Pour the marinara sauce into a deep serving plate.

To Assemble:

1. Set your zucchini slices out flat, vertically. Add about 2 teaspoons of the filling in a clump about 1/3 of the way up from the bottom.
2. Wrap the bottom part of zucchini up over the filling, then roll to the top.
3. Repeat until all of your zucchini slices are gone.
4. Place the rawvioli spiral side up on top top of prepared marinara.
5. Garnish with herbs if desired and serve.