Aubergine Macadamia Pesto Ravioli

The Aubergine Macadamia Pesto Ravioli is serve on a white plate on top of a gray background

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.

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Aubergine Macadamia Pesto Ravioli

This recipe takes a bit of time to make, we're using aubergine (eggplant) as the pasta dough, which will wrap up these little parcels of flavour.
Servings2

Nutrition (For one serving)

Calories: 1820kcalCarbohydrates: 103gProtein: 38gFat: 156gSaturated Fat: 22gSodium: 9557mgPotassium: 4771mgFiber: 37gSugar: 51gVitamin A: 7941IUVitamin C: 162mgCalcium: 442mgIron: 18mg

Ingredients

Aubergine wrappers

  • 1 aubergine eggplant, sliced thinly on a mandoline
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar

Ravioli filling #1 – rocket (arugula) pesto

  • 7 oz rocket arugula
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice

Ravioli filling #2 – macadamia nut cheese

  • 2 cups macadamias soaked for 8 hours
  • 1 cup water
  • 1 tsp probiotics
  • 3/4 tsp salt
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder

Sweet tomato sauce

  • 9 oz baby tomatoes or any tomatoes with lots of flavour
  • 5 oz sundried tomatoes
  • 1 red bell pepper de-seeded and chopped
  • 1/4 red onion
  • 3 tbsp apple cider vinegar
  • 1 clove garlic peeled
  • 1/4 tsp black pepper freshly ground
  • 1/2 tbsp fennel seeds freshly ground
  • 1 tbsp onion powder
  • 2 tbsp salt
  • 1 tbsp smoked sweet paprika

Wilted Spinach

  • 1/2 cup spinach
  • 1/4 tsp salt

Instructions

Aubergine wrappers

  • Combine all ingredients in a bowl and leave to stand for five to ten minutes.
  • 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.

Ravioli filling #1 – rocket (arugula) pesto

  • Grind all ingredients in a food processor, leaving it a little chunky. Can be kept in a sealed container in the fridge for up to 4 days.

Ravioli filling #2 – macadamia nut cheese

  • Blend macadamias, water and probiotics in a high-speed blender until smooth.
  • Place the mixture in a strainer that has been lined with cheesecloth or in a nut milk bag and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  • Leave to culture in a warm place for at least 24 but no longer than 48 hours.
  • At this point you can remove the ring mould and place in the refrigerator until ready to serve. You can also remove the ring mould and then place in a dehydrator at 105 degrees F for 24 hours to get a rind.

Making the ravioli filling

  • Mix the rocket pesto and macadamia cheese.
  • Place a little of the filling on each piece of aubergine, making a parcel with another piece on top of that.
  • 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

  • Blend all ingredients in a high speed blender.

Wilted Spinach

  • 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.

Notes

Eggplants (or aubergine as we call them in the UK) can help lower blood pressure and are great for anemia.  Click here for more on the health benefits of eggplant.
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Russell James

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August 1st, 2016

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