Inspired from our visit to 105degrees, I made ravioli from the chef’s recipe book for dinner tonight. This ravioli has a ricotta-like filling made with blended cashews and tarragon and the ravioli “noodles” are actually thin slices of red beet. They’re each topped with chopped pistachios and drizzled with sweet yellow bell pepper sauce. It was so brightly colored, with great flavors and a good mix of textures–very enjoyable to eat! It really did taste like baked cheesy ravioli, so it is amazing to me that this was created only from raw vegetables and nuts.
For dessert we had a dark chocolate ganache tart with vanilla cream, from the same recipe book. For those of you a little unsure about raw foods this tart will change your mind! It is made from maple syrup and chocolate, and tastes like thick melt-in-your-mouth fudge.
