3 courgettes (ideally thin and straight)
1/3 cup of cashews
2 tbsp of almond milk
1 clove of garlic
300g of shrimp
1 1/2 cups of crab (or seabass)
1 tbsp of olive oil
2 tbsp of parsley
1/2 tsp of pepper
1/4 tsp of salt
Lemon Tomato Sauce
1/4 cup of ghee (or butter if not Whole30)
3 cloves of garlic, crushed
2 cups of chopped tomatoes
1 tsp of lemon zest
1 1/2 tbsp of lemon juice
1/4 tsp of salt
2 tbsp of chopped basil
Preheat the oven to 175°C.
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 or mandoline for this, but make sure the slices are very thin).
In a high speed blender or Nutribullet combine the cashews, almond milk and garlic and blend until completely smooth.
Cook the the shrimp in oil until pink (approx four minutes) once cooked place them on a cutting board and roughly chop them into small pieces.
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
On a cutting board lay out three slices of zucchini, overlapping in the centre to form a star. Place approximately one and a half tbsp of the filling in the centre of the strips where they overlap and then fold each slice of the zucchini over the top 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.
Melt the ghee in a skillet on medium heat, add the garlic and cook for one minute before adding in the chopped tomatoes. Leave to simmer for five mins before adding in the lemon zest and juice and continue to simmer for another 10 minutes.
Once the ravioli are done baking, top with the lemon tomato sauce and a sprinkle of fresh basil.