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.

  • *Check out Blue Mountain’s promotion to receive 15% off your order–use the code DUMPLING!

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

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Photo: Peaceful Dumpling

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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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