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Eggplant Ravioli (stuffed with walnut filling from RAWvolution and cashew cheese from Trotter/Klein) / Zucchini Alfredo (adapted from RAWvolution) / Mizuna (from our garden)
Step-by-step Eggplant Ravioli
Step 1: The eggplant was cut into thin rounds on a mandoline, salted for 30 minutes, rinsed off, then marinated in 2 tbs. of lemon juice, olive oil and a pinch of salt for two hours.
Step 2: Add about 1 tsp. of the walnut filling
1 1/2 cups of walnut, pulsed in the vita-mix. Add to that:
1 tbs. nama shoyu
1 1/2 tsp. cumin
1 1/2 tsp. coriander
3/4 tsp. chili powder
mix it around 'til it feels real good 
Step 3: Next, the cashew cheese (either already dehydrated or raw, in this case it was leftover cheese from last week that was re-dehydrated). The cashew recipe is here
Step 4: Fold the eggplant over the filling and firmly press to seal the edges.
Step 5: Finally, put the ravioli in the dehydrator for 4-6 hours (@105F), flipping about halfway through...
Step 6: Close-up of the finished eggplant ravioli (along with the Zucchini Alfredo). OK, so that really wasn't a step, was it? 
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Nice result! Plus it doesn't seem so hard to do it!
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beautiful. those ravioli look fried almost. yum!
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tofu, you must know by now I love ravioli. why do you do this to me?
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That's amazing!
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Those look really numzz! I would love to make them, but I have no dehydrator. :-( I bet they would still taste fabulous without dehydrating.....maybe?
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Holy time consuming, batman! I looked at the cashew cheese recipe too... craziness. They look awesome though!
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you rock
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rabidchild wrote:
Holy time consuming, batman!
the "active" time isn't really that long -- it's the time in between that adds up while the nuts for the cheese are soaking, then chilling, then dehydrating... that takes time. At this point we have the routine down... but there was a learning curve
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i want that meal! well done as usual.
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wow....so good
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What's in that alfredo? I could really use some of that right now -- on the one hand, craving raw foods now that it's getting hotter, on the other hand, craving the old comfort foods of winter!
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WOW. I am pretty much speechless, that eggplant ravioli is amazing.
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The alfredo is:
1 cup of pine nuts
3/4 cup of thai coconut water
1 tsp. sea salt
2 cloves of garlic
1/2 tsp. ground nutmeg
all blended until smooth.
we used the leftover sauce as a salad dressing for lunch -- very tasty...
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tofu666 wrote:
The alfredo is:
1 cup of pine nuts
3/4 cup of thai coconut water
1 tsp. sea salt
2 cloves of garlic
1/2 tsp. ground nutmeg
all blended until smooth.
we used the leftover sauce as a salad dressing for lunch -- very tasty...
oh my! sounds so good and simple! thanks!
one more question, what kind of spiral slicer do you have? that's the next thing i'm getting myself!
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michelle c. wrote:
one more question, what kind of spiral slicer do you have? that's the next thing i'm getting myself!
it's called "Cook Help" (sic) and is by the folks who also make the Benriner.
it comes with three sizes of cutting blades (the zucchini was cut with #2)
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That is gorgeous. The Trotter/Klein book is the only raw book I like, and I too hope to master it one day.
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tofu666 wrote:
michelle c. wrote:
one more question, what kind of spiral slicer do you have? that's the next thing i'm getting myself!
it's called "Cook Help" (sic) and is by the folks who also make the Benriner.
it comes with three sizes of cutting blades (the zucchini was cut with #2)
Ok, I lied -- another question! the cook help is 65, the saladacco is 27 something. How much do you like the cook help?
(I've actually never seen a spiral slicer in the flesh, and I've only been thinking about one for a week or so as I ate some really great spiral cut beets at a restaurant and got very excited!)
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The whole unit wobbles as you turn the handle (you have to hold on with your left as you crank with the right), but it works as advertised.
I'd like it better if there was a way to attach it to the countertop (like a clamp on an apple peeler), but *shrug* it's plastic...
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so not necessarily better than the cheaper saladacco????
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that is so incredible
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I am sure it's less time-consuming when you have stuff prepped, like have the cheese already done..it would take me way too long to make it. I would eat the heck out of that (and everything else you post)
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Goddamn, that's creative! Who'd have thunk it? You! Cool.
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I love raw raviolis
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Holy crepe!
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