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Raw Ravioli



2 portion(s)

  • For the ravioli casings use thin circular slices of turnip, daikon radish or beetroot. Use a mandolin to slice on its thinnest setting. Brush slices lightly with olive oil and leave a few hours if time is available.
  • Filling:
  • 1 clove garlic
  • 200 g of raw nuts e.g. walnuts, pine nuts, macadamias or a mixture
  • A g ood handful of fresh herbs e.g. parsley, tarragon, coriander, basil
  • 2 tbsp lemon juice
  • 1 tbsp Braggs/Tamari or 1 tsp salt
  • Sauce examples:
  • To each add a g enerous splash or two of olive oil, agave or honey as needed to balance sweetness, and salt and pepper to taste. Blend on speed 8 till smooth and creamy.
  • Tomato - 4 fresh tomatoes, 6 sun dried tomatoes
  • Pepper - 1-2 red or yellow peppers
  • Beetroot - 1 medium beetroot, enough water to create right consistency
  • Pea - Handful of pea g reens, 200 g fresh shelled peas
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Chop garlic on speed 7 for 2-3 secs
    Chop the herbs on speed 7 for 2-3 secs
    Process the nuts and seasonings speed 6-7 till well combined and holding together
    You may need to open the TM and move with a spatula a few times to help it along

    Layer veggie slices on a platter, sprinkle with salt and pepper. Place some filling on the centres of each, top with another slice and press down.
    Either press the veggie edges together or let the filling squish out to the edges.
    To make softer ravioli, place filled raviolis on plate/platter and cover completely with chosen sauce and let it sit for awhile before serving topped with salt and pepper and a sprig of herbs.
    To make a prettier looking dish, place the sauce on the bottom of the plate/platter then carefully place the filled raviolis on top and serve immediately topped with salt and pepper and a sprig of herbs.



This amount of filling is usually enough for two people eating the
ravioli with leftovers. How many raviolis depend on the size of the
veggie slices, 4 large or 8 small is a rough guide per person. This left
over filling is great in mushroom caps the following night or two,
warmed up in a very low oven or food dehydrator for as long as you can
before eating. Great served with a big green salad.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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