I’ve seen (literally) dozens of creative spins on a raw ravioli, almost always including this exact template (sliced + marinated beets, cheese, pesto, drizzle a bit of something on top and VOILA! “Rawvioli!”).

My first time learning to actually make them was in a small, private class in the kitchen of Chad Sarno’s London restaurant SAF in 2008. Some people say he was the “first” for so many raw recipes, perhaps even ravioli, but all I know is that he inspired me to have fun playing with this dish. And all dishes, really. He was the one to first show me that you can work just about any recipe into a formula.

So this recipe template is near and dear to me, and the photo at right is one I snapped in the actual class with Chad. I so hope you will try this, and have fun with it!