Raw Ravioli

Mama made these today and I thought I'd share the recipe. They were absolutely delicious and slam-packed with nutrients.

To me they didn't taste anything like ravioli, but I'd prefer these over ravioli any day. You'll just have to try for yourself to see how good these things are.

RAW RAVIOLI

Wrapper:
-4 turnips
Peel the turnips. Slice the turnips into very thin slices by cutting them in half and then using a spiral slicer, mandoline, or other vegetable slicer to make thin round discs. These will be used as the wrapper which would normally be the pasta dough.

'Cheese' Filling:
-1 c. pine nuts
-1 c. macadamia nuts (or cashews)e
-1 c. walnuts
-6 t. Braggs
-8 t. lemon juice
-2 cloves of garlic
-1 c. parsley
Blend the pine nuts, macadamia nuts, and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce:
-2 large tomatoes
-1/2 c. sun-dried tomatoes
-1/4 c. fresh basil
-1 clove of garlic
-6 dates
-dash of olive oil
Soak the sun-dried tomatoes until soft. Blend both types of tomatoes, basil, and garlic until well-blended. Add the dates and olive oil and blend until smooth. The sauce should be thick.

Assembling the Ravioli:
--Remove a single turnip slice from the batch. Place a tsp. full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out , but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours.


If you end up trying these, let us know. We'd like to know how you liked 'em. :)