Raw Tomato Ravioli

It is the time of the year when big luscious tomatoes are available at the store, from your farmers market or, if you are really lucky, right in your own garden. These tomatoes make fabulous raw ravioli noodles. Smaller roma tomatoes work too. You can also use other veggies sliced very thin for ravioli noodles. Try beets, or turnips, or parsnips.

This can be a very quick dinner if you already have a seed or nut cheese or pesto or even better both in the refrigerator.


  • 1 or 2 large tomatoes or 3-4 small tomatoes
  • 1/2 cup seed or nut cheese (here is my recipe)
  • 1/2 cup raw vegan pesto (here is my recipe)
  • 2 TBL balsamic vinegar
  • 1-2 TBL olive oil
  • salt and pepper
  • 2 cups salad greens of your choice

Slice your tomatoes as thin as you can.

For each serving lay 3/4 to 1 cup of greens on a plate. Place 2-5 tomato slices on top of the greens.

Spread some of the cheese on the tomato slices. Then do the same with the pesto.

Cover each ravioli with another tomato slice. Sprinkle salt and pepper over the ravioli and the greens.

Carefully dribble the balsamic vinegar and the oil over the entire dish.




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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

One Comment on “Raw Tomato Ravioli

10/02/2014 at 1:20 pm

Must try this recipe along with the peach cobbler. All of this sounds so delicious!


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