Raw Sun-Dried Tomato Ravioli

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 207.1
  • Total Fat: 18.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 284.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Raw Sun-Dried Tomato Ravioli calories by ingredient
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Number of Servings: 1


    1/2 tbsp almond butter
    1/4 cup sun-dried tomatoes (salted, dry-packed), soaked two or more hours
    1 tablespoons sweet onion, chopped
    1 large garlic clove, chopped (equal to about 1 tablespoon)
    1/2 cup fresh water or reserved sun-dried tomato soak water

    1 medium zucchini, peeled and sliced thin
    1 tablespoon extra virgin olive oil, first cold pressed

    1 tablespoon fresh flat-leaf parsley (Italian parsley), minced


Creating the noodles is easy! First, cut away the zucchini stem and a small portion of the bottom to help create a rectangular shape for the noodles, and also remove the outer green skin. Next, using a veggie peeler, create long thin slices until you reach the tiny seeds in the middle. Stop once you get to that point because the “noodle” will be too thin to manage and will break easily during the ravioli-making process.

The next step is to help soften them up a bit, make them even more pliable. You accomplish that by massaging a bit of oil onto each one. Once the oil permeates, the noodles will become nice and soft. Perfect for making the ravioli! This is where that tablespoon of olive oil comes in. Using a small container, like a small bowl, dip your fingertips ever so slightly into the oil and gently coat each noodle completely. Place the noodles one on top of the other, organizing them by size for ease in assembling later. Set the noodles aside. Time to make the filling!

Drain and chop the soaked sun-dried tomatoes, reserve the soak water for later should you choose to use it. Set the chopped sun-dried tomatoes to one side. Drain and rinse the almond butter and place them into a mini-prep food processor (or blender), along with the chopped sweet onion and garlic, and four tablespoons of fresh water or reserved sun-dried tomato soak water. Blend until smooth, pausing when necessary to scrape down the sides and help the mixture turn over. Add more liquid as needed, a tablespoon at time. After the mixture has become creamy, add the sun-dried tomatoes and blend until well incorporated. Done!

placed a dollop of filling on one end of a zucchini noodle (dollop amount dependent upon noodle size). I rolled it over once. Then put another dollop of filling. rolled it over again, using the filling as a glue to secure it… transforming the long zucchini slice into a cute little ravioli!

Number of Servings: 1

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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