Today I have a really creative recipe from Jodi Moreno of the gorgeous food blog what’s cooking good looking. Jodi cooks up some incredible goodies, all from whole, natural ingredients with proven health benefits. Since I’ve been having some stomach problems lately, I’ve been looking into healthier diets, including the occasional raw meal here and there. This recipe, raw ravioli, seems like a great way to break into raw “cooking,” plus it’s just really neat to see how Jodi substitutes whole, fresh, raw ingredients to recreate a classic comfort food! Be sure to pop over to what’s cooking good looking and leave Jodi a comment on one of her gorgeous recipes, like this one with shiitake ‘bacon!’
- 3 medium sized turnips, slices super thin (preferably by a mandoline)
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of extra virgin olive oil
- Salt & pepper
- 1 cup of cashews, soaked for a minimum of 2 hours
- 2 teaspoons of nutritional yeast
- 1 large garlic clove, sliced
- 1 small shallot, sliced
- 1 green onion, sliced
- 2 tablespoons of lemon juice
- Salt and pepper (to taste)
- 1/2 cup of good quality sun dried tomatoes (in oil)
- 1/2 cup of basil
- 1/2 cup of walnuts
- 1 clove of garlic
- 1 tablespoon of lemon juice
- Salt and pepper (to taste)
- 1/4 cup of extra virgin olive oil
- 1/4 – 2 cups of water (depending on how thin you like your sauce)
Optional garnishes: sliced grape tomatoes, pea shoots, crushed red pepper
- Start by soaking the cashews. You need to soak the cashews for 2 or more hours because when making the nut “cheese” it helps the cashew to break down and have a smooth texture when blended.
- Then, marinate the turnips. Toss the sliced turnip with the lemon juice, olive oil, salt and pepper and set aside until you’re ready to assemble. This will help the ravioli break down and be more pliable, with more of a texture closer to pasta.
- Prepare the nut “cheese” by placing all of the ingredients in a high powered blender or food processor. Blend on high until a smooth paste has formed. It should have the same texture as a goat or ricotta cheese. Taste and adjust seasoning accordingly. Set aside in a bowl.
- Then, prepare the sun dried tomato sauce. Place the tomatoes, basil, walnuts, garlic, lemon juice, salt and pepper in the blender. Pulse a few times, and then while the blender is running slowly drizzle in the olive oil. Then, continue drizzling in water. Continue to add water until you have the consistency you like. I tend to like this sauce on the thin side so I add about 2 cups of water.
- Assemble the ravioli. Start by laying a slice of turnip down on a serving plate. Place a small dollop of the nut “cheese” in the middle, and then top with another slice of turnip. Continue until you have used up all of the turnip. Then, drizzle the sauce over the top. Finish with the garish, and serve immediately.