Living Rawesome

Day #173 Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Puree, and Ginger Cream pg. 70 entertaining in the raw

January 14, 2010

Whenever I would look through my entertaining in the raw book I would always see this recipe and want to make it. I loved making this meal. It is really so much easier than it looks. I can’t believe something so stunning on the page of this book could actually only take about 15 minutes to put together!! After the filling prep.

I said last night in my blog that the Thai coconuts at the store looked so fresh, I had a feeling the meat would be perfect for this meal. The meat was very easy remove, but I have to admit, I don’t open these, it is the work of my hubby. He opens them from the tippy top then he cracks them open on the floor. This one was particularly hard to open. I am always afraid he is going to hurt himself. The knife that we have is not the best at all. I need to buy some new kitchen knives and some cutting boards and bowls, so when I get those I am going to buy a Thai coconut knife, like the big knives I use at the work. He had to work tonight so he opened them this morning and after I returned home tonight I very carefully took the meat out. I used a thin spoon and very carefully put the spoon against the inside of the coconut and made sure not to rip the meat. Some of the meat was soft but most of the meat was thick and easy to get off. After I removed the meat, I placed it on a plate and cleaned the brown bits of coconut off of the meat. Then I placed the meat on a cutting sheet and cut the raviolis into squares.

I made the ginger cream sauce first. This was easy, I just put all the ingredients in the Vita-mix. I did cut the recipe in half. I am making way too much food for just Jason and I to eat. I am running out of containers to put it all in. But I am not complaining. I love preparing the food. I think I love preparing it more than eating it. After I made the cream I put it in a little dish and dipped the coconut ravioli meat into the ginger cream and placed it on my plate for the bottom part of the ravioli.
Then I added the mushroom filling on the bottom ravioli and then dipped the top of the ravioli into the cream and placed it on top of the filling. I added mushrooms on top of the raviolis and drizzled the cream over the raviolis.
Next I made the puree in the Vita-mix. I drizzled that on top of the raviolis.

I still have about a cup of each dressing left, so I placed the remains of coconut meat on a Teflex sheet and poured some ginger cream and puree on top and popped it in the dehydrator. I LOVE dehydrated Thai coconut. I hope it comes out better than ever!! UPDATE NOTICE** I absolutely loved the coconut jerky. I wanted to save some for Jason to try but I ate all of it!! It was fantastic! I will make this again. Maybe for one of the potlucks. Everyone should try this amazing creation!

For such a beautiful meal I think the prep time was minimal and worth making again!! Raw Food is really the most amazing food to prepare. The possibilities are endless and elegant meals can be made in such a short amount of time, if I made these for guests they might think I spent hours in the kitchen. I actually spend more time writing in the blog about the recipes than I do in the kitchen. I am not the best writer, but I know that I am enjoying this project EVERY RECIPE OF THE WAY!

Wrappers
young Thai cononuts

Puree Ingredients
figs
balsamic vinegar
raw agave
ground anise

Cream Ingredients
cashews
reserved coconut water
ginger juice (I used a thumb size of whole ginger)
raw agave
sea salt

Matthew Kenney also says in his book that this concept could be applied to many different dishes. You can change the vegetables or modify the sauce. He suggests bok choy, sesame, and ginger filling with a curry cream sauce. Now that sounds yummy too!!

Come home Jason to try your meal..

Tomorrow night is David Wolfe!! I am going to get packed and ready! I am going to have the BEST WEEKEND EVER…MY HUBBY, RAW FOOD AND DAVID WOLFE AT MY FAVE PLACE ON EARTH, ST. AUGUSTINE!!! Life is worth living! Enjoy your weekend everyone!

Vacations are not about ‘getting away’ – but about getting in ‘touch’.
— Chinese Fortune