Sometimes you want the love of comfort food without actually having the feeling of being tired and weighed down after eating it (as all proper comfort food does). Well, this Raw Cheese Ravioli is one of those recipes. This one is taken from my dear friend Alissa Cohen, with a few tweaks of my own. Honestly, you will be amazed by how well the turnip disguises itself as pasta. Go ahead, try it out on a few guests, they may have a hard time believing it themselves.
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. These will be used as the wrapper which would normally be the pasta dough.
1 cup cashews
1/2 cup macadamia nuts
2 lemons juiced
2 cloves garlic
2 tbs nutritional yeast
1/2 tsp salt
1 cup parsley
Blend the cashews, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.
1 large tomatoes
1/2 cup sun dried tomatoes
1/4 cup fresh basil
1 clove garlic
dash of olive oil (optional)
Soak the sun dried tomatoes until soft. Blend in food processor: the tomatoes, sun-dried tomatoes, basil and garlic until well blended. Add the olive oil and blend until smooth.
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. Use a spatula to scoop the raviolis up and serve.