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Sweet potato ravioli with fresh mint (vegan and raw ) cheese by Daniela Cicioni

July 2, 2014

batata

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.

Daniela Cicioni, is also the winner of The Vegetarian Chance contest, as you can read in the article written by Paolo Marchi on Identità Golose website.

Here is the recipe of Daniela Cicioni that is completely raw food and vegetable.

 

FOR RAVIOLI

Ingredients

* fresh mint vegan and raw cheese

1 sweet potato

oil

salt

Chopped pistachios and curry

Fresh flowers for garnish

Preparation

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

Ingredients

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

black pepper

50 g chopped fresh mint knife

1 Shallot

Preparation

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.

 Lisa

 

One Comment leave one →
  1. theveganmuffinwoman permalink
    July 2, 2014 2:29 pm

    How creative!

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