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Sunday, September 27, 2015

Raw Ravioli


Raw Ravioli
Makes 4 servings

Living in San Antonio Texas, we had a mild summer this year. It would really reach up to 109F degrees in cars and the heat index of 103F degrees in the shade. Even with it being more mild, I still wasn't a fan of using the stove or the oven. I'm sure no one can blame me for that :)
Anywho, here is a lovely simple raw meal that will impress anyone!

Start with Macadamia Ricotta


Ingredients
1 cup of Macadamia Ricotta
1 medium zucchini
Smoked black peppercorn, cracked
Organic Olive Oil
Champagne Vinegar
Fresh Basil, chopped (about 1 Tablespoon)

1. Using a food processor is the easiest and fastest way to to slice your zucchini. I used the slice blade adjusted to 1.5 thinness.

2. In a small bowl, mix the Ricotta, fresh basil and grind pepper to taste.

3. Build your ravioli, take a slice of zucchini and fill 1/2 with a spoonful of ricotta and fold over the other side of zucchini (like an envelope). Repeat process till you run out of ricotta or zucchini. Place in a glass casserole dish or on serving plate. Drizzle with olive oil and champagne vinegar and top cracked smoked black pepper. Garnish with fresh basil and enjoy!

6 comments:

  1. I buy all my spices in bulk and always have ricotta - I just need the champagne vinegar to make these. They sound so delicious - and simple to make, too.

    ReplyDelete
    Replies
    1. They are really are easy to make (with the help of my food processor) and super tasty! My mom (not vegan) loved them :) Let me know how you like them!

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    1. I'm glad that you enjoyed the post :)

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