Since I love dumplings and raviolis are basically a kind of dumpling, I love raviolis. But often, they end up being lackluster, bland, doughy lumps that need to be drowned in tomato sauce to be flavorful.
Here is a raw vegan version that won’t disappoint. The delicate, paper-thin rounds of squash serving as the “pasta,” and with full flavors from sundried tomato filling and walnut pesto sauce, it’s indulgent but still refreshing. I used raw sprouted walnut butter (from Blue Mountain Organics Better Than Roasted line) for additional nutritional kick of healthy Omega-3. If you haven’t tried raw or raw sprouted butters yet, I highly recommend it. The low-temperature process retains the healthy nutrients, and sprouting gets rid of anti-nutrients. It also has a creamier texture and more distinct nut flavor.
- *Check out Blue Mountain’s promotion to receive 15% off your order–use the code DUMPLING!
Raw Vegan Ravioli with Sprouted Walnut Pesto
1 yellow summer squash
4 cups basil, roughly chopped
1/4 cup Better Than Roasted sprouted walnut butter
1/4 cup sprouted walnuts (regular walnuts will also work)
2 cloves garlic, finely minced
about 10 sundried tomatoes, chopped
1/2 cup raw tahini (I used Love Raw Foods tahini)
5-6 tbsp water
Salt and freshly ground black pepper
1. In a blender or food processor, blend the basil, minced garlic, walnut butter, and walnuts. (If it has trouble blending, add 1 tbsp water). Salt and pepper generously and set aside.
2. In a small bowl, whisk together the tahini and the water, adding a few tablespoons of water at a time until creamy and absorbed. Add the chopped sundried tomatoes and mix well to form a paste.
3. With a very sharp knife, carefully slice the squash into rounds of about 1/32″ thickness. This takes time, but it will be worth it!
4. To assemble, lay one round of squash on a plate. Add about 1 tsp of the sundried tomato mixture. Top with another squash piece and seal the edges down with a finger or a fork. Repeat until all the squash rounds are used. Drizzle with the pesto sauce, and a bit of raw tahini.
Photo: Peaceful Dumpling