Raw Vegan Ravioli with Sprouted Walnut Pesto

January 21, 2014

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.

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Raw Vegan Ravioli

Raw Vegan Ravioli with Sprouted Walnut Pesto

12-16 raviolis

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.

Related: Raw Vegan Pizza with Sprouted Nut “Cheese”

Raw Cherry Carob Brownie

Raw Chocolate Coconut Cups


Photo: Peaceful Dumpling

Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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