This raw ravioli was created on the seafront late one evening in Samara. April and I started throwing some ideas around, she really introduced me to the idea of 100% raw food and this raw ravioli was birthed from this. The original recipe used avocado instead of sunflower seeds in the filling and also balsamic vinegar In the tomato sauce, personally I prefer the taste but balsamic in not raw. We also experimented with beet instead of chayote, which gives a deeper more rustic taste.
The photo’s for this recipe are taken at Laguna Celesta, a small sustainable farm in the OSA, near Matapalo in Costa Rica. I am grateful to visit this farm, it is wonderful to see the land being worked with so harmoniously. My life is a constant work at reconnecting with where food comes from and is it a real pleasure to walk the land, find plants, harvest them, then prepare and eat them 😀
I was brought to this farm by my good friend Janina who runs a wonderful volunteer project based in puerto jiminez. We also made banana ceviche using the green bananas we harvested.
3 or 4 tomatoes.
1 head of garlic.
Basil leaves, in this recipe I used wild garlic leaves from the farm instead.
A couple of handfuls of sunflower seeds.
A drop of extra virgin olive oil.
A pinch of salt.
Pepper to taste.
Squeeze of lemon.
Take the sunflower seeds and soak them in a little water, longer is better but honestly only an hour will also work.
Chop a head of garlic and throw it in the bowl ( less is better maybe. I just love garlic).
Add a pinch of salt, a squeeze of lemon and a dash of olive oil.
Set aside to soak.
Chop the tomatoes, throw some basil at them and blend, a splash of balsamic vinegar will make this even more yummy but it is not raw. Salt and pepper to taste.
Slice the chayote, if you don’t have chayote, zukini is a good alternative, or courgette as my English friends call it.
Use a mandolin if you have one, these are awesome, make super thin slices but are hazardous, I recommend using the plastic guard you can buy if you value your dish being 100% vegan…. finger tips are not vegan, just saying.
Blend the sunflower seed paste, if any of the sauces are too watery just strain off the extra liquid.
Get your chayote slices and fill them with the paste, I usually present them on some nice deep leafy greens like kale, spinach or even better arugula. Top with the tomato sauce, scatter some seeds over the top a little pepper and oil for style and finish with some torn basil leaves. Om nom nom.