Raw Ravioli with Sun dried Tomato Sage Sauce
Today feels like a day of celebration. It's only fitting that we have a celebration worthy recipe!
Big thanks to Jennifer Murray and The Complete Idiot’s Guide to Eating Raw for proving this recipe to WLIR.
Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)
- 2 large turnips, peeled
- 2 TB. olive oil
- 1 cup pine nuts, soaked at least 2+ hours
- 2 cups macadamia nuts, soaked at least 2+ hours
- 1 TB. fresh rosemary, minced
- 4 tsp. fresh parsley, minced
- 4 tsp. fresh thyme, minced
- 2 TB. nutritional yeast
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 TB. apple cider vinegar
- [1/2] cup rejuvelac (or filtered water), (as needed)
1. Using a vegetable peeler or a mandoline, cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30- to 45 minutes to soften "noodles.".
2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds.
3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.
4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.
Sun dried Tomato Sage Sauce
Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum
Sun dried Tomato Ingredients
- [1/4] cup sun-dried tomatoes
- 1 cup filtered water
- 2 cups roma tomatoes, chopped
- [½] cup sun-dried tomato soak water
- 2 TB. beets, shredded
- 2 TB. olive oil
- 1 TB. fresh basil, minced
- 1 TB. fresh parsley, minced
- 1 tsp. nama shoyu (or to taste)
- 1 tsp. nutritional yeast
- 1/2 tsp. fresh oregano
- 1/2 tsp. fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. rubbed sage
- Agave nectar to taste
Sun dried Tomato Preparation
1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.
2. Place sun-dried tomatoes, roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; blend on high for 40 seconds or until desired consistency.
Note: Sun-dried tomatoes come in varying qualities. Be sure to get the organic dried variety that's sweet to the taste. Steer clear of the ones in the jar with oils (and, in most cases, preservatives). Depending upon the flavor of the tomatoes, you may wish to add some agave nectar to sweeten this recipe.
Alternatives for the turnips in these raviolis are many. Try watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.