Aubergine Macadamia Pesto Ravioli

Aubergine Macadamia Pesto Ravioli

In this recipe we're using aubergine (eggplant) as the pasta dough, which will wrap up these little parcels of flavour

Last week I showed you one of my favourite cooked plant-based meals; Baked Aubergine with some raw Pine Nut Parmesan.

Many people don’t think aubergine can be eaten raw, as if it’s not prepared right, it can be really bitter.  We get around that by using salt on the raw aubergine, so it gives off some of that bitter liquid.

This tomato sauce is my favourite raw tomato sauce and is actually really great to use as a paste sauce.  If you’re into cooking, say, rice pasta, just toss the cooked pasta in the sauce and you’re good to go.

Recipe

Aubergine Macadamia Pesto Ravioli

For the aubergine wrappers

  • 1 aubergine (eggplant), sliced thinly on a mandoline
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  1. Combine all ingredients in a bowl and leave to stand for five to ten minutes.
  2. After 5 to 10 minutes, the slices should be much softer and you’ll be able to squeeze some of the water out of them.  I do this by picking up a handful, squeezing them, then carefully untangling them from each other.

 

For the ravioli filling

I like to use a combination of pesto and macadamia cheese.

You can use the rocket (arugula) pesto from this recipe, using rocket or basil.

And then use the macadamia cheese recipe here.

  1. Place a little of the filling on each piece of aubergine, making a parcel with another piece on top of that.
  2. Dehydrate these for anything between 3 to 6 hours at 115 degrees F.  I prefer them on the softer side at around 4 hours.

Sweet Tomato Sauce

  • 250g (9ozs) baby tomatoes (or any tomatoes wth lots of flavour)
  • 150g sundried tomatoes
  • 1 red bell pepper, de-seeded and chopped
  • ¼ a red onion
  • 3 tablespoons apple cider vinegar
  • 1 clove garlic, peeled
  • ¼ tsp freshly ground black pepper
  • ½ tbsp freshly ground fennel seeds
  • 1 tablespoon onion powder
  • 2 tablespoons salt
  • 1 tablespoon smoked sweet paprika
  1. Blend all ingredients in a highspeed blender.

 

Wilted Spinach

  • A few handfuls of spinach
  • 1/4 teaspoon salt
  1. Just before serving massage the salt into the spinach and in a few seconds, you’ll notice it bruising and then wilting down, as if it’s been steamed.

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10 Comments

  1. Eve Stewart
    Reply
    Posted

    …am I being a muppet? Once you put the ravioli together then they go into a dehydrator? Just wondering for how long?

  2. Mel Bee
    Reply
    Posted

    You have hugely inspired me to make these!! i LOVE the idea of eating raw aubergine (and the less time i need to “cook” the better!). Thank you for another awesome recipe!

  3. Doug Cushman
    Reply
    Posted

    This looks wonderful Russell; always looking for a new recipe for pasta sauce (I’m growing my own cherry tomatoes this year AND my own spinach). Unfortunately my food processor is still unpacked (just moved into our new house in Brittany) so I’m limited with equipment in the kitchen, so it may be just pasta for the sauce. Thanks!

    • Russell
      Reply
      Posted

      That does help, yes. As you’ve probably guessed, the wide aubergines don’t fit too well into a normal mandoline.

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