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!