Saturday, December 7, 2013


This recipe for raw vegan celery ravioli with red pesto is a perfect satisfying dish for the cold days. It combines fresh juicy tomatoes with tangy celery and warming walnuts and chili powder. The red pesto can be enjoyed alone, with raw crackers or noodles as here in ravioli. The pesto can be stored in the fridge for three days and can be served at parties with different veggies or raw breads. If you loved original pesto rosso, you will love this recipe! It is made of fresh, raw and organic ingredients and is low in fat, but rich in flavor and natural color.
All you need to make the ravioli is a mandolin slicer or sharp knife to slice the celery.
I loved my ravioli on a huge bed of greens.

This is a simple but oh so delicious dish that is perfect for those days, when you are craving something hearty but healthy. For me, these ravioli taste better than the produced wheat-based ones. Here are the super healthy and tasty ingredients you are going to need.

Makes 12 rawvioli

Red pesto
4 small tomatoes
1/4 cup dried tomatoes
1/3 cup walnut halves
dash of raw chili powder
1 garlic clove
1 t fresh basil, chopped
1 T raw, virgin, cold-pressed olive oil
1/4 cup water

Root celery

For the red pesto, process walnut halves with chili powder, basil and garlic until ground. Add olive oil and water and process. Add chopped fresh and dried tomatoes and process for less than 10 seconds to get the pesto consistency.
For the ravioli, slice root celery. Cut into matching pieces.
Spread pesto on celery and cover with a second piece of celery.


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