This raw version by Alissa Cohen should stick to your ribs. “This is one of my favorite raw recipes,” explains Cohen. “I often make these at seminars and events and people go wild over them! There is always one person who continues to ask me through the whole event, ‘What kind of pasta is this made from” even after I tell them numerous times that it’s turnip not pasta. It’s hard to believe these are raw!'”
Wrappers (these replace the pasta dough):
- 4 turnips
Peal the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a spiral slicer, mandolin or other vegetable slicer to make thin round disks.
- 1 cup pine nuts
- 1 cup macadamia nuts
- 1 cup walnuts
- 6 t braggs
- 8 t lemon juice
- 2 cloves garlic
- 1 cup 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.
- 2 large tomatoes
- 1/2 cup sun dried tomatoes
- 1/4 fresh basil
- 1 clove garlic
- 6 dates
- dash of olive oil
Soak the sun dried tomatoes until soft. In the food processor, blend the tomatoes, sun-dried 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 teaspoon 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. The turnip will become soft from the tomato sauce.
- To serve, scoop us the raviolis with a spatula.