Ingredients
-
For the Ravioli
-
2⁄3 cup Cashew
-
1 medium Zucchini
-
1 small daikon Radish
-
1⁄2 tsp Salt
-
handful of Basil
-
4 sprigs flat-leaf Parsley
-
8–10 Mint
-
1 tsp Onion Powder
-
1⁄2 tsp Sea Salt
-
1½ tbsp cold-pressed Olive Oil
Directions
Steps
|
1
Done
|
Soak the cashews overnight in cold water. Drain them just before using. |
|
2
Done
|
Peel the zucchini and radish as thinly as possible. Cut off the long radish tail. Cut the vegetables lengthwise into very fine slices. This will be easiest if you use a mandolin or vegetable slicer. Put the slices in lukewarm salted water for 1–2 hours. |
|
3
Done
|
In the meantime, place the cashews and the remaining ingredients for the filling into a blender or a food processor, and purée until the mixture has a creamy but still firm consistency. If needed, carefully add a bit of water a tablespoonful at a time. |
|
4
Done
|
Lay out the slices of zucchini and radish on the work surface. Place a small dollop of the filling on the lower half of a slice, and then fold over the top half. Lightly press along the outside edges of the folded slices with your fingers. The purée will hold the vegetable slices together. |
|
5
Done
|
Finely grate the cashews or chop them in a mini food processor. They will stand in for Parmesan cheese. Season with the sea salt, and stir to combine. Cut up the red radishes to serve on the side. |
|
6
Done
|
Divide the ravioli between two plates, sprinkle the grated cashews on top, and serve. Tomato sauce goes very well with the ravioli. |
