Soak the cashew nuts for at least 4 hours and no longer than 8 hours (they can become slimy if soaked for too long)

heat up the coconut oil in a pan and add the onions and garlic. Cook until soft

add the spinach, put the lid on and let the spinach wilt

place the spinach mixture in a food processor and add the rinsed cashews along with the parsley, salt and pepper - pulse until you have the consistency of pesto - this is the filling for the ravioli

use a potato peeler or mandoline to peel the courgettes into thin strips, lengthways from top to tip. For each ravioli take two slices, placing the first strip vertically, and the second strip horizontally on top. this will form a cross - place one tablespoon of the filing in the middle of each cross. Hold back one tablespoon of the filling

fold the two ends of the vertical strip followed by the two ends of the horizontal strip to make a parcel - they will stick to each other with no problem

when you have finished making all your ravioli parcels, heat up a griddle pan and cook them on each side for 1 minute.

mix the tablespoon of the filling you have held back with the olive oil and lemon juice, season to taste and drizzle on top of the ravioli and serve

Enjoy!