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Pizza Ravioli

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a single piece of raw vegan Pizza Ravioli

~ raw, vegan, gluten-free, nut-free ~

I am speechless as I sit here trying to put into words as to how amazing this recipe turned out… hold on, give me a few minutes… I am sure I will find my voice.

Ok, thanks for your patience… :) To create this pizza ravioli, I used sun-dried tomatoes and Italian seasoning, which is a spice mixture popular in many parts of the world that attempts to capture some of the most common flavors of Italian cuisine.  It contains a wide range of ingredients, such as rosemary, oregano, thyme, and marjoram. It is a wonderful kitchen “staple” that can add a quick Italian flavor boost to many dishes.

You don’t need to invest in expensive pasta machines or ravioli presses.  Simply make or purchase coconut wraps, cut into desired shapes, add a little bit of filling, fold the “dough,” wet the edges, press, seal, and Taada!  You have made ravioli.  Don’t think that I didn’t notice… I saw you throw up a red flag when I mentioned coconut wraps.

Amie Sue, I don’t want to taste coconut when I am losing myself in an Italian delicacy.  I know, I know.. But trust me, you won’t even detect the coconut flavor at all.  I think I do a pretty good job creating flavorful recipes… spices are no longer the “monster under the bed” for me. :)

To complement and balance out the richness from the sun-dried tomato-based filling… I highly recommend dipping the ravioli in my raw Discovered Valley Ranch Dressing.  The cool, light freshness of the ranch brings ultimate harmony to this dish.

If you would like to create an elegant statement when serving these to your loved ones, sprinkle a little nut “parmesan cheese” on top of each ravioli.  To make your own, you can place 2 Tbsp of either Brazil nuts, cashews, almonds, or pine nuts in a grinder along with 1 Tbsp of nutritional yeast.  Grind to a powder, and you have an instant dairy-free cheese sprinkle.  Enjoy, and please leave a comment below. I love hearing from you! amie sue

creating the raw vegan Pizza Ravioli by spreading the filling on the coconut wrapIngredients:

Pizza filling: yields 1 1/4 cups

Coconut wraps:


Pizza filling:

  1. Place the dried tomatoes and sunflower seeds in bowls, covered with enough water to cover them. Allow them to soak.
    • Soaking the sun-dried tomatoes helps to soften them for blending purposes.
    • Soaking the sunflower seeds softens them and also reduces the phytic acid, making them easier to digest.
    • Once ready to construct the dish, drain and discard the soak water from both.
  2. In a food processor, fitted with the “S” blade, combine the tomatoes, sunflower seeds, nutritional yeast, garlic, seasoning, lemon, oil, and salt.  Process until it forms a thick paste.  Set aside.

a beautiful display of raw vegan Pizza Ravioli on a wooden tableCoconut wraps:

  1. You can purchase raw coconut wraps (here) if you are short on time or resources.
  2. To make homemade wraps:
    • Place the coconut meat, water, and salt in the blender.
    • Blend until creamy smooth; you don’t want it lumpy or gritty.
  3. Pour the batter onto the non-stick sheet that comes with the dehydrator.
    • Spread it evenly across the sheet into one large square.
    • You will cut it into quarters after it has dried.
  4. Dry at 115 degrees (F) for roughly 4 hours or until it is dry enough to peel off.
    • Flip over onto the mesh sheet and dry for about 1 hour or until it isn’t tacky to touch.
  5. Store in a large zip-lock bag, placing parchment paper in between each piece.


  1. Cut the coconut wraps into 4 squares if using store-bought.
    • If making your own, create 8″ sized squares, then cut into 4 pieces.
  2. Place 1 Tbsp of pizza filling in the center of each square.
    • Spread the filling out, leaving 1/4″ free of filling all around the edge of the coconut wrap.
  3. Dip your finger in water and wet all four sides of the wrap.
  4. Fold the wrap in half, going from tip to tip (see photo below).  Gently keep pressing the two sides together, creating a sealed edge.
  5. These can be enjoyed as is or dehydrated to deepen the rich flavors and give it the appearance of being cooked.
  6. Place on the mesh sheet that comes with the dehydrator and dry at 145 degrees for 1 hour then reduce to 115 degrees (F) for 6-8 hours.
  7. Store leftovers in the fridge in an airtight container.  Lay them in single rows with parchment paper in between so they don’t stick to one another.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

creating the raw vegan Pizza Ravioli on a wooden table

raw vegan Pizza Ravioli served with raw ranch dressing for dipping

serving up a beautiful plate of raw vegan Pizza Ravioli served with raw ranch dressing for dipping

11 thoughts on “Pizza Ravioli

  1. Afsaneh says:

    This certainly looks so very deliciuos!! We do eat organic veggi pizza once a week…but this one is really a great idea! I will add a pic when i make it! Thanks Amie Sue , Many Blessing

  2. Cali-Raw says:

    These look fabulous. I am wondering if you can come up with something similar using the coconut wraps like a potsticker? Maybe mushrooms some Chinese spice of some kind, could we dry them and then soak them in hot water briefly?? Thanks Cali-raw

    • amie-sue says:

      Sounds delicious Cali and now you have made me hungry. hehe I want to try this idea out. On the forums, I created a thread for recipe conversions. If you are really interested in having me tinker around with this, please hop over there, read my criteria, and share this over there. That way I can keep track of requests like this. For now, it’s waaaay past my bedtime and must go to bed. hehe Sweet dreams, amie sue

  3. Khadija says:

    My coconuts were good and fresh. The texture was moist and soft. I dried them at 115 degrees. I think my problem was that I spread the ‘batter’ too thin. It took all day for the center of the tray to dry. I use an Excalibur dehydrator.

    • amie-sue says:

      Hi there Khadija, ok, it sounds like you did everything correct, except like you said… perhaps too thin. Try them a little thicker and make sure to spread it evenly so there is a high spot in the center. That will help it dry more even. Keep me posted. Blessings, amie sue

  4. Patty says:

    I just made these and they were delicious! I didn’t even dip them or top them with anything. As I reached for the Italian seasoning, I realized I was out, so I improvised with 1 teaspoon each of dried basil, dried oregano, and onion powder. They still turned out great. I used purchased coconut wraps. Dehydrating made them slightly crunchy which really added to the flavor. And there was only the slightest hint of sweetness from the coconut wraps. I repeat…they were delicious! And so easy! Thank you Amie Sue for all the time and effort you put into your recipes. I appreciate how detailed you are. It makes it so easy to follow your directions. I make a lot of your recipes and they’ve all become favorites.

    • amie-sue says:


      You have officially made me hungry! hehe I love this recipe and I am now so happy to hear that you do too. Thank you for the feedback, it means a lot. I hope you are enjoying the weekend. Many blessings, amie sue

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