One of the best raw food recipes I have eaten
Wrapper:
4 turnips
Cheese Filling
1 c pine nuts
8 tsp lemon juice
1 c macadamia nuts
2 cloves garlic
1 c walnuts
1 c parsley
6 tsp braggs
Tomato Sauce:
2 lg tomatoes
1/2 c sun dried tomatoes
1/4 c fresh basil
1 clove garlic
6 dates
dash of olive oil, optional
Wrapper
peel the turnips, slice the turnips into very thin slices but cutting them in
half and then using a spiral slicer, mandolin or other vegetable slicer to
make thin round disks. These will be used as the wrapper which would
normally be the pasta dough.
Cheese Filling
blend the pine nuts, macadamia nuts and walnuts in a food processor til
ground. Add the rest of the ingredients and blend well, until creamy
Tomato Sauce:
soak the sun dried tomatoes until soft. Blend in food processor, the
tomatoes, basil and garlic until well blended. Add the dates and olive oil
and blend until smooth. This sauce should be thick.
Directions for 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
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. The turnip will become soft from the tomato
sauce. Use a spatula to scoop the ravioli's up and serve