Artichoke-Olive Ravioli w/ Lemon-Cashew Sauce

Ingredients:
1 Package of Rising Moon Creamy Artichoke & Olive Ravioli
2 hand fulls of Raw Cashews (I have small hands)
1/3 C Nutritional Yeast
1/5 Garlic clove (1 small clove)
Zest and juice of 2 Small Lemons
Splash of Dry Sherry
Salt & Pepper to taste (I go heavy on pepper, because I feel it complements the cashew sauce so well)
Rocket [Arugula] (optional)
Turmeric (optional for the color of sauce)

1. Cook the Ravioli according to package instructions
2.In the mean time, make the sauce...Combine all the ingredients (except the ravioli) in a High Power Blender (VitaMix)and blend well
3. Place drained/cooked ravioli in your plate, garnish with rocket and sauce.
4. Sprinkle with extra fresh ground black pepper.
5. Enjoy!

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Artichoke-Lemon Pasta

Ingredients:

Package of your favourite pasta (I used  Organic Penne) EVOO 1 Garlic Clove minced 1 small onion 1 Can of Artichoke Hearts (drained and chopped) 1 Tblsp of Italian Seasoning Zest and juice of 1 lemon 2-3 drops of Lemon Essential Oil (Optional, but its adds great lemon flavor) 2 C of White Wine 2-3 Tblsp capers with brine Parsley for ganish Salt and Pepper to taste Parmesan Cheese (optional) Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions. While waiting for the water to boil, start the sauce. Pour in enough olive oil to film the bottom of a large sauté pan. Over medium-low heat, cook the onion and garlic until soft and fragrant. Add the artichoke hearts, lemon zest and juice, essential oil, white wine, Italian seasoning and capers. Bring to a boil, lower the heat, and cook for about 10 minutes, until the liquid is syrupy and reduced by half. Season to taste with salt and pepper and keep on low until the pasta is cooked. Once the pasta is cooked and drained, toss with the sauce and the chopped herbs.  Enjoy!

Vegan Chili

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