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No Cook Ravioli

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Learn how to make an alternative version of a classic Italian pasta dish with this No Cook Ravioli recipe from Dorothy Delaney. This raw food recipe uses no wheat or cheese, making it one of the most unique ravioli recipes around. If you're looking for raw food detox recipes, then this unusual dish may be right for you.


For more raw food recipes, check out Dorothy's Featured Foodies profile page.

To see exactly how Dorothy makes this raw food dish, check out this video recipe:


  • Selections of colored root vegetables: beets, radishes, yams, squashes
  • 1 ripe tomato, about 1/2 cup
  • 1/2 cup sun-dried tomatoes, soaked
  • 2 tablespoons extra virgin olive oil (optional)
  • 1 tablespoon basil, fresh minced (or 1 teaspoon dried basil)
  • 1 teaspoon dried oregano
  • 1/4 inch piece of fresh ginger
  • 1 garlic clove, or 1/2 teaspoon crushed garlic
  • 3/8 teaspoon salt
  • 1 dash black pepper
  • 1 dash cayenne pepper
  • 1 dash turmeric
  • 1 cup cashews or almonds, soaked
  • 1 tablespoon lemon juice
  • Water
  • 1 tablespoon coconut aminos
  • 1 garlic clove, pressed
  • Red pepper (cayenne if you want it spicier)
  • 1/2 cup walnuts
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon dried lemon peel
  • 1/2 teaspoon salt
  • 1 dash black pepper


  1. 8 to 12 hours ahead of assembly time, begin preparing the ricotta "cheese" mixture. Blend the soaked cashews and lemon juice in enough water to make a fairly thin paste. Put in a bowl, cover with a cloth and let sit out 8 to 12 hours so that it ferments. After fermentation add coconut aminos, pressed garlic and red pepper. Cover tightly with plastic wrap and refrigerate.
  2. To make the marinara sauce, blend in food processor fitted with an S blade the tomatoes, sun-dried tomatoes, olive oil, basil, oregano, ginger, garlic, salt, black pepper, cayenne pepper and turmeric.
  3. To make the parmesan "cheese" first grind the walnuts. Then, stir in the nutritional yeast, dried lemon peel, salt and black pepper by hand.
  4. Slice your root vegetables with cia bo, vegetable peeler or mandolin. Salt and let sit in water for 20 minutes. Drain and press with paper towels to absorb water.
  5. Coat the bottom of your dish with a little of the marinara sauce. Lay out each "noodle" on a a dish and press ricotta "cheese" into each slice. Roll up. Cover with marinara. Sprinkle with Parmesan "cheese" mixture.
  6. Eat now or put some in the dehydrator at 105 degrees F for a couple hours to warm it up. Add mushrooms and/or spinach if desired!

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