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Spinach Sunflower “Cheese” Ravioli and “Meatballs”

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raw vegan Spinach Sunflower "Cheese" Ravioli and "Meatballs" served on a white dish

~ raw, vegan, nut-free ~

Pack your bags, my friends… we are heading off to Italy!

First thing, let’s bite into an amazing ravioli that’ll transport you abroad without ever having to leave the comfort of your home. With fresh spinach folded into a creamy blend of sunflower seed cheese, all wrapped in a delicate, thin coconut “dough”—this raw ravioli is goodness at its finest.

But the experience doesn’t stop there; our journey has just begun. To complement the rich “cheese” ravioli, we are going to top it with a generous dollop of Sun-Dried Tomato Pesto. The robust flavor of sun-ripened dried tomatoes is highlighted with extra virgin olive oil, balsamic vinegar, fresh basil, and garlic.

Are your taste buds screaming with desire yet?  To round (literally) out this amazing dish, we are going to top it off with an Italian “meatball.” But this isn’t just any meatball… these moist, soft, raw, and vegan meatballs will bring everyone back to the table for seconds.

This recipe may seem long and complicated, but it’s not.  There are several components to create this grand-all-end-all meal, but you can always choose to just make a few of the components as time and ingredients on hand allow.

For starters, the base of this dish is the Spinach Sunflower “Cheese” Ravioli.  Below I shared how you can make your own coconut wraps or where you purchase them.  To save time, order some of the pre-made ones and keep them on hand.  I have tested a few brands and really like the ones listed below.  I noticed with this brand that I don’t taste the coconut, which is odd in itself because that is all they are made from. :)

I had a lot of fun making these, and below I share some photos of two different styles that I made… hoping to inspire you. :) All of the wonderful flavors really play off of each other.  The rich, creaminess of the cheese filling… the robust tang of the tomato pesto and the “meatiness” of the “meatball”… well, it just rounds it all out (I just couldn’t resist hehe).

The “cheese” filling makes 4 cups worth, which is 64 raviolis, using 1 Tbsp of filling per wrap.  This quantity would be great for parties and gatherings.  If so, you will want to double if not triple the pesto and “meatball” batters.  Otherwise, you can always put some of the filling aside and use it as a spread on crackers or try my Spinach & Sunflower Cheese Manicotti or the Spinach Basil “Cheese” Calzone.

If you are looking to impress some guests or even yourself… I encourage you to give this recipe a try.  I truly am in awe myself just how delicious and Italian it is.    Please let me know what you think by commenting below. Many blessings, amie sue

Spinach-Sunflower-'Cheese'-Ravioli-and-'Meatballs' arranged in a bowlIngredients:

Spinach Sunflower “Cheese” – yields 4 cups:

Coconut wraps:

Sun-Dried Tomato Pesto:

Italian herbed “meatballs” – makes 12

Optional toppings:



  1. After soaking the sunflower seeds, drain and discard the soak water.  Place the sunflower seeds in a high-powered blender.
    • Soaking the sunflower seeds not only softens them for blending but also reduces the phytic acid which will make them wiser to digest.
    • If you already have soaked/dehydrated seeds, you don’t have to re-soak them unless you don’t have a high-powered blender, then I would soak them once more to soften them for blending purposes.
  2. Add the water, lemon,  nutritional yeast, miso, coconut vinegar, seasoning, garlic, and salt. Blend until creamy.  Place in a large mixing bowl.
    • If you own a Vitamix, you will want to use the tamper to help push the ingredients into the blades.
    • If you don’t own a high-powered blender, you will need to stop the machine often to scrape the sides, pushing the mixture into the blades.
  3. In a food processor, fitted with an “S” blade,  process the spinach and basil in two batches, pulsing it to breakdown but not purée it.  Add to the bowl with the sunflower cheese and mix well. Set aside.

Coconut wraps:

  1. You can purchase raw coconut wraps (here) if you are short on time or resources.  The store-bought wraps will make; you triangle ravioli or 2 of the circular ones.  So buy accordingly.
  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.
    • Spread it about 1/4″ thick, if it’s too thin, it will tear easily.
    • 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.  You can also make them larger; it’s up to you.
  2. Place 1 Tbsp of cheese 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 sealing.
  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 4-6 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.

Sun-Dried Tomato Pesto

  1. I used sun-dried tomatoes that were not soaked in oil.  If you don’t have a high-powered blender such as a Vitamix or Blendtec, I recommend re-hydrating the dried tomatoes in enough water to cover them.  Let them sit for about 15 minutes or until soft.
    • Drain the excess water from them when ready to use.
    • You can use the soak water in place of the plain water.
  2. Place the fresh and dried tomatoes, water, olive oil, vinegar, oregano, agave, garlic, and basil leaves, blending until smooth.
    • You can hold off on the agave, taste testing to see if it is needed or desired.
  3. Store leftovers in the fridge for 2-3 days.

raw Italian meatballs on the dehydrator trayItalian herbed “meatballs”:

  1. I made 12 meatballs and one small taste tester.
  2. In a food processor, fitted with an “S” blade, combine the sunflower seeds, nutritional yeast, Italian herbs, and salt.  Pulse together mixing all the dry ingredients together.
    • I always soaked and dehydrate my nuts and seeds, having them ready for recipe inspiration.  I soak them to reduce the phytic acid which, again, makes it easier for me to digest.
  3. Add the pesto, vinegar, basil, and red onion.  Pulsing everything together until well mixed.
  4. Form into 1 Tbsp-sized balls and optionally dehydrate at 115° F for 6 hours or until they are slightly dry on the outside and soft on the inside.

The Institute of Culinary Ingredients™

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 important 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 truly believe that it is a worthwhile investment. Click (here) to learn what I use.

getting read to combine the Spinach and Sunflower Cheese

placing a dollop of Spinach and Sunflower Cheese on the coconut wrap

placing a dollop of Spinach and Sunflower Cheese on the coconut wrap and sealing the edges

trimming the edges of the ravioli

a completed look of the Spinach-&-Sunflower-Cheese-Ravioli

End result….

Spinach-Sunflower-'Cheese'-Ravioli-and-'Meatballs' plated




End result…


6 thoughts on “Spinach Sunflower “Cheese” Ravioli and “Meatballs”

  1. Jesse Pfoser says:

    Hallo Amie-Sue.
    Was für ein Zauberhaftes Rezept, es ist wie ein großes Geschenk, ach was, nicht ein Geschenk sondern Weihnachten, Geburtstag und Ostern zusammen.
    Sie sind einfach die Größte!
    Ganz viele liebe Grüße, Jesse Gabriel
    Viele Grüße auch an Bob.

    • amie-sue says:

      I translated this through Google:

      Hello Amie-Sue.
      What a magical recipe, it is like a great gift, oh what, not a gift but Christmas, birthday and Easter together.
      They are simply the greatest!
      Many greetings, Jesse Gabriel
      Many greetings to Bob.”

      Good morning Jesse,

      Always a treat to hear from you! Thanks for the kind words. This turned out to be one of my all time favorite dishes. How are things with grama? I hope that you are staying warm my friend. We think of you often. Cherish your moments and have a blessed holiday season. hugs, amie sue (and Bob!) hehe

  2. Jenarihealth says:

    A genius recipe as always. Lovely presentation, Amie Sue. How in the world do you think of such creative recipes?! You never cease to amaze me. You are truly gifted by God.
    Hugs and loving friendship to you

    • amie-sue says:

      Thank you so much Nancy. :) To be honest, my brain is always in recipe mode. hehe I never had this “gift” till well into my adult years. So bloomer? lol But thank you again. It’s truly my passion and it’s so wonderful to share it with like minded people. I hope you have a blessed and joyous week. amie sue

  3. divingchickie says:

    Have you tried freezing the ravioli? Thoughts?

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