Hi everyone! Let’s make some ravioli. Thees vegan lemon ricotta ravioli are just perfect so spring and summer. Could be a great recipe for Mother’s Day!

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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
Pasta Salad
3/4 cup (135g) brown lentils
2-3 green onions (about 20g), chopped
1/2 bell pepper (about 6 ounces/170g), chopped
2 ounces (56g) baby spinach, about 2 handfuls
1/4 cup (30g) pickled jalapeño, chopped
3 mini cucumbers (or 1/2 English cucumber) about (5.5 ounces/160g), chopped
1/2 can (about 5 ounces/140g) quartered artichoke hearts
15 large black olives (about 3.5 ounces/100g), halved
6 ounces (169g) pasta
1/3 block (3 ounces/80g)

Dressing
1/2 teaspoon dried parsley
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup (60ml) red wine vinegar
1 tablespoon (15ml) olive oil
2 tablespoons (30g) tahini
1 tablespoon (15ml) good balsamic vinegar

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