Raw Ravioli

We have successfully made it through two full days of raw food. One thing about this diet is that it forces you to be creative and try new things. Breakfasts are really easy because I am perfectly content with eating a bunch of fruit and nuts. Lunch and dinner get a little harder. Cold soups, hummus, guacamole, smoothies, fresh fruit juice, and raw "ravioli" are some of the things planned. I tried the ravioli tonight (see photo above), which wasn't bad, and was surprisingly rich. Here's the recipe, just in case anyone else out there decides to go raw:

Raw Ravioli

Wrapper:

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.
These will be used as the wrapper which would normally be the pasta dough.

Cheese filling:
1 cup pine nuts
1 cup macadamia nuts
1 cup walnuts
6 t Braggs or Nama Shoyu
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.

Tomato Sauce:
2 large tomatoes
1/2 cup sun dried tomatoes
1/4 cup fresh basil
1 clove garlic
6 dates
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 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. Use a spatula to scoop the raviolis up and serve.