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Prep Time:

1 hour

Total Time:

4 hours





About the Recipe

A very tasty raw vegan take on a traditional Italian favorite




1 large Singkama radish sliced very thinly

Ravioli filling

8 large portobello mushrooms chopped into cubes about 1/2cm in size

1/2 a red onion finely chopped

2 tbs of chopped fresh parsley

"Cheese" sauce

1/2 cup of pumpkin seeds then freshly ground

1/4 cup of seseame seeds then freshly ground

2 cloves of garlic

the juice of half a lemon

1/2 tsp of dried oregano

1/4 tsp of dried cilantro

1/4 tsp of black pepper

1 tsp of tamari

1/2 tsp of cumin seeds

3/4 cup of water


Step 1 Start by preparing the ravioli filling by placing the chopped mushroom on to a dehydrator sheet, and dehydrate om 110f for 2 hours.

Step 2 Next prepare the "cheese" sauce part of the ravioli filling by putting all of the ingredients into a high powered blender, and blend until smooth but think.

Step 3 Add the dehydrated mushroom, the chopped onion and parsley to the "cheese" sauce to compleate the ravioli filling.

Step 4 Lay half of the thinly sliced singkama onto dehydrator sheets carfully.

Step 5 Spoon the ravioli filling onto the middle of each singkama slice leaving about a cm clear all the way round.

Step 6 Place a slice of singkama on top of each slice with filling on it and press the edges firmly to seal.

Step 7 Place the ravioli's into the dehydrator and dehydrate of 3 hours at 110f.

Step 8 Transfer the ravioli's to a serving dish. serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe you will need a dehydrator.

  • For this recipe I used a singkama radish, but you can use any other large radish you have available to you.

  • For this recipe it is preferable to use a mandolin to thinly slice the radish, but if needed you could also use a well sharpend knife.

  • This recipe goes perfectly with my Ravioli sauce.

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