I'm not sure the pope would give his blessing to this out-of-the-box version of the Italian staple. In fact, they might not even let you into the Vatican with this in your lunchbox. Using thinly slide zucchini, betts, turnips, or watermelon radish as the 'pasta' and a raw cheese like filling of cashews and pine nuts, a magical dish is born.
Ingredients for Raw Ravioli with Sun-Dried Tomato Sauce:
- 2 medium size zucchini
- Chiffonaded fresh basil or finely chopped fresh flat-leaf parsley
- Diced black or kalamata olives
Ingredients for Notta Ricotta Filling:
- 3/4 cups raw cashews or macadamia nuts
- 1/4 cup pine nuts
- 3 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil (optional)
- 1 tablespoon nutritional yeast
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- Soak the cashews and pine nuts in about 2 cups of water for 10 minutes. Soak the sun-dried tomatoes in 1/4 cup of hot water for 5 minutes.
- Meanwhile, slice each zucchini into eighteen 1/16-inch thick rounds, using either a mandolin or a sharp knife. Set aside.
- Prepare the sauce by placing all ingredients, including the sun-dried tomatoes and soaking water, in a blender and blending until creamy.
- Prepare the Notta Ricotta: Drain and rinse the soaked nuts well. Transfer to a food processor or strong blender with the remaining Notta Ricotta ingredients and process until smooth. If you are using a blender, you may need to add additional water.
- Create the ravioli by placing a small amount of Notta Ricotta in the center of a zucchini slice. Top with an additional zucchini slice and seal by pinching the two slices together along the edges. Repeat with the remaining zucchini. To serve, drizzle with sauce and garnish with basil and diced olives.