Raw Pumpkin Ravioli


  • 12 thin slices of a large pumpkin rest will be used for the soup
  • 3 tbsp apple cider vinegar
  • ¼ cup of water
  • 1 tsp of sea salt
  • Dash of maple or brown rice syrup

For Assembly

  • Leafy greens, for example rucola or pea shoots.Pumpkin seed puree

Pumpkin Seed Herb Puree

  • Pumpkin seeds carved out of the pumpkin, boiled& toasted
  • 10g fresh sage or fresh herbs of your choice
  • 10g fresh tarragon or fresh herbs of your choice
  • 1 unsweet satsuma, peeled
  • Juice of ½ lemon
  • 1 spring onion
  • Sea salt & black pepper to taste
  • Pinch of salt for boiling
  • 1 tbsp extra virgin olive oil
  • ½ - 1 cup of filtered water, adjust the amountfor consistency


  • Combine water, vinegar, sea salt, and sweetener in a mixing bowl.
  • Halve the pumpkin and carve out seeds for the pumpkin seed puree.
  • Cut the pumpkin into hand-held chunks, ensuring they're large enough for ravioli slices.
  • Peel the chunks and prepare your mandolin.
  • Thinly slice the pumpkin chunks with the mandolin, using the peeled side against the blade.
  • Make at least 12 palm-sized slices, plus a few extras.
  • To create round slices, use a cookie cutter or the upside-down glass method followed by trimming with a paring knife.
  • Submerge the pumpkin slices in the mixture to pickle for 20 minutes.
  • Pat dry, add half a tablespoon of filling on a slice, fold gently into a "taco" shaped ravioli. Repeat to make 12 raviolis.

Pumpkin Seed Herb Puree

  • Preheat oven to 180°C. Remove seeds from pumpkin, clean offflesh, place in a saucepan with water halfway, bring to boil, then simmer for10 minutes.
  • Drain, rinse seeds. Spread on a parchment-linedtray, bake for 10 minutes, shaking halfway through.
  • Remove, let the seeds to cool down.
  • Blend seeds with other ingredients in ahigh-speed blender, adjusting puree consistency with filtered water.
  • Set puree aside to cool.