Makes four plates
Ravioli
4 large zucchini
4 large zucchini
1 tablespoon
cold-pressed olive oil
pinch salt
pinch salt
Cream “Cheese”
1/2 cup pine nuts
the juice of 2 lemons
1 tablespoon olive oil
1/2 teaspoon garlic
pinch salt and pepper
Filling
The Cream “Cheese” above
2 large portobello mushrooms
1/2 cup parsley
1/3 red onion
1 teaspoon coriander powder
1/2 teaspoon nutmet
INSTRUCTIONS:
Ravioli
INSTRUCTIONS:
Ravioli
Peel the zucchini and slice with a mandolin into thin round slices.
Cover with olive oil and sprinkle salt.
Dehydrate on a stainless steel or mesh sheet for 30 minutes at 108 degrees Fahrenheit (42 degrees Celsius), to slightly break the zucchini texture.
Cover with olive oil and sprinkle salt.
Dehydrate on a stainless steel or mesh sheet for 30 minutes at 108 degrees Fahrenheit (42 degrees Celsius), to slightly break the zucchini texture.
Filling
In a food processor, high-speed blender or mill, grind the Cream “Cheese” ingredients until very smooth.
Add the rest of the Portobello Mix ingredients and in a food processor or high-speed blender blend until smooth.
Put a small portion of the Filling on a zucchini slice and cover with another slice, pushing the two together.
Dehydrate on a stainless steel or mesh sheet for 2-3 hours at 108 degrees Fahrenheit (42 degrees Celsius).
For an optional sauce-use leftover filling: add a bit of water to the filling and spoon mix to create a blended cream.
Put a small portion of the Filling on a zucchini slice and cover with another slice, pushing the two together.
Dehydrate on a stainless steel or mesh sheet for 2-3 hours at 108 degrees Fahrenheit (42 degrees Celsius).
For an optional sauce-use leftover filling: add a bit of water to the filling and spoon mix to create a blended cream.
