Raw vegan ravioli recipe – sundried tomato

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This raw vegan ravioli recipe is so easy to  make and it results in a delicious meal. I could eat this all day, it was super tasty.

In Croatia we use the salt technique to draw out fluid (and bitterness) from cucumbers, eggplant and onions. I thought it would be the perfect thing to make a soft ‘pasta’ for my ravioli.

Raw vegan ravioli recipe – sundried tomato
Prep time: 
Total time: 

This tasty raw vegan ravioli is very light and full of flavour.
  • 50 g sundried tomatoes
  • 35 g soaked cashews (wet weight)
  • pinch of parsley
  • 2 medium Lebanese cucumbers
  • salt
  • water
  1. Soak the cashews overnight in filtered water.
  2. Drain the cashews, place in blender with sundried tomatoes and parsley.Mix until you the ingredients make a pate.
  3. In the meantime, peel the cucumbers and slice them thinly (I use a mandolin slicer).
  4. Put the cucumbers in a bowl and sprinkle them with salt, liberally. This will draw out the water and soften them.
  5. Rest the salt covered cucumbers for 30 minutes.
  6. When you come back, rinse the cucumbers in water.
  7. Squeeze the cucumbers to remove fluid.
  8. Place a slice on a plate, fill with pate and place another slice on top. Some of my slicer were very thing so I placed two in order to cover the filling.
  9. If desired, sprinkle with parsley and drizzle with oil from sundried tomatoes.


Some closeups of my raw vegan ravioli – doesn’t that look delish?!


Raw vegan ravioli recipe

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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