Sweet potato ravioli with fresh mint (vegan and raw ) cheese by Daniela Cicioni
A few days ago I went to a wonderful dinner at the restaurant Alice in Eataly Smeraldo, MIlan. The two chef, stars of the evening were the chef Viviana Varese, chef of Alice restaurant and Daniela Cicioni, vegan and raw food chef.
I liked all the dishes on the menu, but in particular I was struck by these ravioli with sweet potato goodness and by the versatility of the preparation.
Here is the recipe of Daniela Cicioni that is completely raw food and vegetable.
* fresh mint vegan and raw cheese
1 sweet potato
Chopped pistachios and curry
Fresh flowers for garnish
Peel the sweet potato, with mandolin cut into very thin slices, season with salt and grease them lightly, cut them with a mold, place them in the refrigerator for about 4 hours so that in order to soften them. Fill with about with about half a teaspoon of filling, close them like ravioli. Spread the chopped pistachios and decorate with flowers of sage, fresh or dried cornflower.
FOR FRESH MINT VEGAN AND RAW CHEESE
200 g almonds, soaked 4-8 hours, rinsed and drained
150 ml of water
2 capsules of enzymes (Acidophilus bifidus)
5 ml of lemon juice
0.5 c salt
15 ml of extra virgin olive oil
50 g chopped fresh mint knife
Whisk oil seeds with water and ferment, gather the mixture into a cheesecloth into a colander, cover and leave to ferment for 24-48 hours indoors and in the dark, adding a weight after 2 hours. Once the hours of fermentation move the mixture into a ceramic or glass bowl and add lemon, salt, spices, chopped mint, olive oil and mix. Store in an airtight container in the refrigerator.
The vegan and raw cheese is a great stuffing to try with other combinations. I also love it with beetroot and pumpkin raw.