We made this as a filling for ravioli and they were absolutely delicious! They do however stick together if you are not careful, so if you want to take an easier route, just make lasagna instead.
[2] Cashew Cheese:
1 1/2 cups cashews, soaked for about 4 hours and rinsed
1 tablespoon olive oil
3/4 cup water
1/4 cup basil, chopped
2 teaspoons lemon juice
1/4 teaspoon pepper
Salt, to taste
Rest of Filling:
6 oz prociutto
2 large bundles spinach, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
Cashew Cheese:
Place oil and cashews into blender with a bit of water. Blend, adding
water as needed to get everything moving smoothly in your blender. Add the
rest of the ingredients, blending until well mixed. Adjust seasonings as
necessary.
Rest of Filling
Saute the onions and garlic until slightly browned. Put aside.
Saute spinach until it is fully wilted. Add to the onions and garlic.
Saute the procuitto until browned. Add to the rest of the filling.
Mix all of the filling ingredients together, making sure everything is well incorporated. Then either fill into fresh pasta dough to form ravioli or spoon between layers of lasagna noodles.
