Raw Vegan Portobello Mushroom Ravioli

Makes four plates

 

Ravioli
4 large zucchini


1 tablespoon

cold-pressed olive oil
pinch salt

1/2 cup pine nuts

the juice of 2 lemons

1 tablespoon olive oil

1/2 teaspoon garlic

pinch salt and pepper

 

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


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.

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.