Radish Ravioli With Yellow Tomato Sauce

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup raw cashews, soaked for 10 to 12 hours in filtered water and drained

1 tablespoon plus 1 teaspoon Rejuvelac (the fermented liquid that is drained from sprouted grains, usually rye or wheat berrie; available in health food stores)

Dash Celtic sea salt

1 cup Cashew Cheese

4 teaspoons filtered water

1 teaspoon minced shallot

1/4 teaspoon freshly squeezed lemon juice

1/2 teaspoon large flake nutritional yeast

1/4 teaspoon Celtic sea salt, or to taste

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh thyme

40 very thin slices peeled bleeding heart radish, each at least 2 1/4 inches in diameter

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

Celtic sea salt

1 1/4 cups Herb Cheese

2 large very ripe yellow tomatoes, seeded and cut into medium dice

2 1/2 tablespoons chopped fresh chives

1/2 cup extra-virgin olive oil

1 teaspoon sherry wine vinegar

Celtic sea salt and freshly ground pepper

2 teaspoons fresh opal basil flowers or micro leaves

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