Sweet Corn Ravioli
New style ravioli with coconut carrot wrappers, minted sweetcorn pesto and tomato fondue. I bet you've never tried anything like this. With pine nuts and rocket (arugula) - wowzaa!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
coconut carrot 'ravioli pasta' • sweet corn, pine nut, basil and mint pesto • tomato fondue reduction (tomatoes, olive oil, lemon) • rocket (arugula)
The wrappers are made in a dehydrator and cut into perfect square raviolis (circles work too!) The pesto is made in a food processor, and the tomato fondue is blended, then reduced in a dehydrator. Served warm with fresh rocket and pine nuts.