Raw take-away # 14: ravioli and fruit tart

Raw ravioli, or rawvioli, is a classic raw dish, that can be made in numerous variations. You can change the “pasta” wrappers– we used turnips, but you can use beets, or sweet potato, or zucchini (courgette, marrows). You can change the filling- we used a basic macadamia ricotta, but you can use a different nut, or make it a pesto filling. And you can change the sauce- the tomato marinara is a classic for a reason, but if you prefer a flavoured oil, or pesto, or a red pepper dressing, that works too.

Raw ravioli with rich tomato sauce

Raw ravioli


2 turnips

olive oil

himalayan salt


macadamia ricotta (use macadamia cream recipe here)

Marinara sauce:

use tomato sauce recipe here

Instructions: Peel the turnips and slice into thin round disks. Mix a little olive oil with salt in a large flat dish and marinate the turnip slices (at least 1 hour) to soften.

Depending on how thin/ soft your wrappers are, you can either fill them individually and fold them in half around the filling, or place some filling on one piece and then top it with another piece and squeeze them together (see the picture below).

Place a little tomato sauce on the plate, then pour more over the top of the ravioli and let them sit for a little while. They will soften under the sauce.

Raw ravioli, before being coated in sauce

Raw Fruit Tart

Nut crust:

1 cup almonds, soaked at least 4 hours

3-4 pitted dates

1/3 cup shredded coconut

pinch of fresh vanilla

1 tsp lemon zest

pinch of Himalayan salt

Lemon custard” filling:

2 avocadoes

juice of 1 lemon (and some zest for the crust)

sweetener (1/2 c agave or small pinch of stevia or several dates)

2-3 Tbsp coconut oil, melted

fresh fruit for topping (I used persimmons and kiwis but any fruit would be fine, as long as it goes with lemon)

Instructions: Make the nut crust first. Process nuts in food processor until ground. Add rest of crust ingredients and process until the crust holds together. Press into a pie tin or several mini tart tins.

For the filling, process avocado, lemon juice and sweetener in blender or food processor until smooth. Add the melted coconut oil and blend until combined. Pour the filling into the crust and allow to set in the refrigerator, at least one hour.

Lemon custard filling of the raw fruit tart

Top with sliced fruit before serving.

Raw fruit tart

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