Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Raw Root Vegetable Ravioli with Sundried Tomato Sauce and Fennel and Orange Salad

Posted: July 19, 2012 11:40 PM

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This month's Recipe ReDux Challenge was "No Cook Meals". There is no better way to beat the summer heat than to never have to turn on your oven or stove. Well, I decided to get real creative with this challenge, and prepared and entire raw vegan four course meal for some friends. While this is a raw vegan dish, I know I am going to put this into my repetoire of dishes that I serve when I am looking to impress.

This was the entree course and features thinly sliced root vegetables with a creamy nut "cheese" filling. This course requires the use of a mandolin to VERY thinly slice the turnips and beets that will serve as the "ravioli". I chose to garnish this dish with a quick fennel salad, but you can use any garden vegetables that you desire.

Raw Root Vegetable Ravioli with Sundried Tomato Sauce and Fennel and Orange Salad


Yield: 6 Servings

Ingredients:
Root Vegetable Ravioli
2 Each Turnips, Peeled
2 Each Red Beets, Peeled
2 Each Yellow Beets, Peeled
1 Cup Brazil Nuts
1 Cup Macadamia Nuts
1 Cup Walnuts
2 Tablespoons Tamari
2 Tablespoons Fresh Lemon Juice
2 Each Garlic Cloves
1/2 Cup Extra Virgin Olive Oil
To Taste Sea Salt

Sundried Tomato Sauce
1 Cup Sundried Tomatoes Packed in Oil
3 Cups Roma Tomatoes, Chopped
1/3 Cup Basil Leaves
2 Each Garlic Cloves
4 Each Dates, Pitted
1/2 Cup Extra Virgin Olive Oil
To Taste Sea Salt

Fennel and Orange Salad
2 Bulbs Fennel, Trimmed
1 Orange
1/3 Cup Nicoise Olives, Pitted
1/4 Cup Fresh Lemon Juice
1/4 Cup Extra Virgin Olive Oil
To Taste Sea Salt

Method of Preparation:
Very thinly slice the turnips and beets using a japanese mandolin
Meanwhile combine all the remaining ravioli ingredients in the food processor
Process the filling until very smooth
The mixture should be sticky and not crumble
Assemble ravioli using two slices of root vegetable and about 2 tsp of filling
Each ravioli should be made of the same type of root vegetable
Repeat until all of the filling is used
You will probably have vegetable slices left
Layer the ravioli in a casserole dish and cover each layer with tomato sauce
Allow the ravioli to marinate in the sauce for at least 2 hours before serving
Place six ravioli on each serving plate in a ring pattern using 2 of each kind
Place the salad in the center of the plate and garnish ravioli with micro greens

For the Tomato Sauce:
Combine all the sauce ingredients and blend until smooth

For the Fennel Salad:
Very thinly slice the fennel bulbs on the mandolin
Using a knife cut away the skin from the outside of the orange
Cut the orange into segments and then cut each segment in half
Squeeze the juice of the orange skins into a medium bowl
Toss all of the salad ingredients in the bowl with the orange juice
Let salad marinate 10 minutes before serving

Make sure to check out the rest of this months Recipe ReDux Contributions as well as the other courses from my raw vegan delights dinner party.

Summer Corn Chowder with Radish-Avocado Salsa

Mango and Cashew RAW Pad Thai

Raw Chocolate Fig Cake with Cherries and Chocolate-Avocado Mousse




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8 Comments

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what an amazing raw meal! wish i was there!

Wow, Chef. This is amazing. Love your use of thinly sliced veggies for the ravioli. I love beets, so think I'd love 'em in your dish.

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This combines so many healthy foods and looks like a fantastic vegan dish! Great way to sneak in nutrient dense foods in a delightful meal!

Holy cow. This looks good. Thanks for sharing!

This looks amazing. I'm changing my diet to veganism and this definitely fits the bill, raw too :-) I'm going to give this a go very soon. Thank you.

I'm dying to get a mandoline. Maybe this will be the reason why. Sounds yum!

Your recipes are drool-worthy...but so way out of my culinary league. :-)

Great timing for this recipe! I'm inundated w/ turnips and beets! And I don't want to turn on the stove to roast them. Thanks for Recipe ReDuxing!

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