Tuesday, June 2, 2009

Cucumber Ravioli with Marinara Sauce

Serves 6-8


½ lb raw macadamia nuts
1½ cups raw walnuts
3 carrots
¼ cup olive oil
dash sea salt
dash black pepper
1 sprig each of fresh oregano, thyme and rosemary

Place macadamias, walnuts, carrots and olive oil in food processor. Pulse until coarsely chopped. Add herbs, plenty of salt and fresh-ground pepper; pulse until smooth and the mixture pulls away from sides of processor, adding more olive oil in a thin stream as needed. Season to taste.
Peel the cucumber, then slice very thin on the diagonal. Marinate slices in a drizzle of olive oil and fresh-ground pepper for 10 minutes.

¾ cup sun dried tomatoes, rehydrated in olive oil
1 large fresh tomato
1 sprig fresh rosemary
2 tbsp olive oil
dash sea salt

Place all marinara ingredients in bowl of food processor; pulse until creamy. Add a tiny bit of sea salt to taste.

To assemble, place a 1” ball of filling between two slices of cucumber, flattening it a little. Top with marinara sauce and serve immediately.

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