marinated mushroom ravioli with pistachio pesto and soured cream
If you ever decide on hosting a dinner party, don't bother crawling the net for ideas again. I have you covered!
This marinated mushroom ravioli is hands-down the best dish I've ever tasted. Maybe I was just really hungry? Well, the best way to really know is to make it for three meals in a row and then decide. Done it. Decided. Yep still the best meal ever.
So good in fact, that I popped it into an ever growing collection of recipes for my book- a real yummy hard cover book, that you can touch and dribble on- but couldn't possibly keep you guys waiting for however long that will take to get published, so there you go, please enjoy it ASAP.
Even better still is that you can have the entire recipe all prepared, marinated, and served in less than an hour (just have soaked sunflower seeds and cashews ready!). Everybody wins.
So here's what you'll need...
RAW LIVING RAVIOLI WITH PISTACHIO PESTO & SOURED CREAM
Serves 4-6
For the essentials
Blender
Food processor
Mandolin
For the ravioli pasta
2 round courgettes/ zucchini
For the ravioli filling
150g oyster mushrooms
150g or 5 medium portabella mushrooms
3 tbsp Bragg's liquid aminos
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1 garlic clove, minced
1.5 cups sunflower seeds, soaked overnight
1 tbsp white miso paste
For the soured cream
1 cup cashews, soaked overnight
1/2 cup pure water
juice of 1 lemon
pinch salt
For the pistachio pesto
2 packed cups basil
1 cup extra virgin olive oil
2/3 cup shelled and non-salted pistachio nuts
2 garlic cloves, minced
2 tbsp nutritional yeast
1/3 tsp salt
And here's what you'll need to do....
First of all prepare the mushrooms to marinate. Peel the skin off portabella mushrooms and slice them very thinly, slice the oyster mushrooms too and transfer the lot to a large bowl. Pour the Braggs, Balsamic, ACV and minced garlic over the mushrooms, stir to mix in the juices and set side to marinate.
Peel the courgettes and slice them on the thinnest possible setting of your mandolin. They must be able to bend freely and be easily folded in half. If the courgette is too wide for the mandolin, slice the edge off, just as I've done in the picture above.
Prepare the soured cream by blending all ingredients in a high speed blender. Use a tamper or the pulse function, blend until creamy.
Prepare the pesto by blending all ingredients in a high speed blender until fully broken down but not smooth. Alternatively use a food processor.
To make the mushroom filling- transfer marinated mushrooms (30-60 minutes should do it) to a food processor, add the sunflower seeds and miso paste. Process until slightly chunky.
Lay the courgette slices onto a non slick pan, scoop a teaspoon full of mushroom filling and fold in half. Assemble the ready ravioli onto the plates, drizzle with each sauce and serve.
Tasty, right?
Enjoy!
