Raw Ravioli

Raw beetroot & daikon ravioli with a pea puree dressing

For the ravioli casings use thin circular slices of turnip, daikon radish or beetroot. Use a mandolin to slice on its thinnest setting. Brush slices lightly with olive oil and leave a few hours if time is available.

Filling:

1 clove garlic

200g of raw nuts e.g. walnuts, pine nuts, macadamias or a mixture

A good handful of fresh herbs e.g. parsley, tarragon, coriander, basil

2 Tbsp lemon juice

1 Tbsp Braggs/Tamari or 1 tsp salt

Chop garlic on speed 7 for 2-3 secs

Chop the herbs on speed 7 for 2-3 secs

Process the nuts and seasonings speed 6-7 till well combined and holding together

You may need to open the TM and move with a spatula a few times to help it along

Sauce examples

To each add a generous splash or two of olive oil, agave or honey as needed to balance sweetness, and salt and pepper to taste. Blend on speed 8 till smooth and creamy.

Tomato - 4 fresh tomatoes, 6 sun dried tomatoes

Pepper -1-2 red or yellow peppers

Beetroot - 1 medium beetroot, enough water to create right consistency

Pea - Handful of pea greens, 200g fresh shelled peas

Presentation:

• Layer veggie slices on a platter, sprinkle with salt and pepper. Place some filling on the centres of each, top with another slice and press down.
• Either press the veggie edges together or let the filling squish out to the edges.
• To make softer ravioli, place filled raviolis on plate/platter and cover completely with chosen sauce and let it sit for awhile before serving topped with salt and pepper and a sprig of herbs
• To make a prettier looking dish, place the sauce on the bottom of the plate/platter then carefully place the filled raviolis on top and serve immediately topped with salt and pepper and a sprig of herbs.

This amount of filling is usually enough for two people eating the ravioli with leftovers. How many raviolis depend on the size of the veggie slices, 4 large or 8 small is a rough guide per person. This left over filling is great in mushroom caps the following night or two, warmed up in a very low oven or food dehydrator for as long as you can before eating. Great served with a big green salad.