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the raw chef | Sweet Peach Ravioli with Lemon Cream
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Desserts Homestudy
Sweet Peach Ravioli
Serves 2
Ravioli wrappers
2 cups coconut meat
½ cup hazelnut milk
2 teaspoons lemon juice
Pinch salt
1 tablespoon agave
ź cup hazelnut pulp
1. Place all ingredients in a high-speed blender and blend until smooth.
2. Spread mixture in a square on a non-stick dehydrator tray.
3. Dehydrate at 105° F f or 6 to 8 hours, so that the wrapper is still pliable but dry enough to caref ully
peel of f the non-stick sheet.
4. Cut into squares 3 to 4 inches on each side.
5. Fill each square with a little of the peach/nectarine mixture and place another square on top to f orm
the ravioli.
Filling
2 ripe peaches or nectarines
1D 8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon yacon syrup
1. De-stone and cut the peaches or nectarines into thin slices.
2. Mix with other ingredients in a bowl.
3. Cover and place in a dehydrator at 115° F f or 1 to 2 hours.
Lemon basil cream
1 cup cashews
½ cup almond milk
2 tablespoons lemon juice
2 tablespoons f resh basil
ź cup agave
1. Blend all ingredients in a high-speed blender until smooth.
2. Transf er to a squeeze bottle.
3. Place 3 ravioli on the plate, drizzle with lemon basil cream, and then optionally add some candied
nuts.