eggplant ravioli on a bed of carrots

Raw Eggplant Ravioli

This unusual raw vegan dish is much lighter and fresher tasting than traditional grain-based pasta.
Print Recipe Pin Recipe
Prep Time: 1 hour 45 minutes
Drying Time: 6 hours
Total Time: 7 hours 45 minutes
Course: Dinner, Side Dish
Cuisine: Gluten Free, Paleo, Raw Vegan, Vegan, Vegetarian
Servings: 4 servings
Calories: 382kcal





Red Pepper Sauce


  • Peel the eggplant.
  • Using a mandolin, slice into 1/8" thick rounds about 3 inches wide. You'll need about 16 pieces of the eggplant, but cut a couple extra pieces for back-up. (This recipe will only use about 2-3 inches of the eggplant, so you might want to think about a second recipe and using the eggplant up in the next day or so.)
  • Salt the eggplant for about 30 minutes to "sweat" it.
  • Blot the salt and sweat off of the eggplant, pat dry, and place it in a large non-reactive, glass dish in a single layer if possible (overlapping slightly is fine).
  • Whisk together the oil, lemon juice, garlic and salt and pour over the eggplant to marinate. It's a good idea to put a smaller non-reactive, glass dish on top to weigh the eggplant down slightly.
  • Marinate for 1 hour, flipping the eggplant over half way through.
  • While the eggplant is marinating, pulse all of the filling ingredients in a Vita-mix or food processor until the walnuts have broken down into tiny pieces and have begun to stick together.
  • Check the seasoning and adjust to taste.
  • Remove the eggplant slices and pat dry.
  • Lay an eggplant round in front of you and add 1-2 tsp. of the filling in the center, being careful to not overfill.
  • Fold the top of the eggplant over the filling and press down firmly on the edges to seal the ravioli.
  • Place the ravioli on a dehydrator tray and dry about 6-7 hours at 105°F—flipping about halfway through. The edges should be crisp, but the filling moist inside. Alternatively, you can dehydrate the ravioli in a 200°F oven or carefully fry them in oil.

For the Sauce

  • Put all the ingredients in a Vitamix or blender and blend until smooth and well combined. If sauce is too thick, add water a little at a time until it reaches your desired consistency.
  • Spoon over your eggplant ravioli or other favorite pasta and enjoy!


Calories: 382kcal | Carbohydrates: 17g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Sodium: 572mg | Potassium: 544mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1985IU | Vitamin C: 57.5mg | Calcium: 105mg | Iron: 3.8mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!