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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

¼ 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

1⁄8 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

¼ 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.