Pasta made from raw turnips? Hmmm….that doesn’t sound too good. Yup, that’s what I thought the first time I looked at Alissa Cohen’s recipe in her book, Living on Live Food. But when I worked up the nerve to make it, I was pleasantly surprised! It was amazing! I’ve made a few of my own changes to the recipe and here is my version. I hope you enjoy it!!
- 1 cup raw cashews
- 1 1/2 cups raw walnuts
- 1 cup fresh parsley (packed)
- 2 Tbsp. fresh lemon juice
- 2 tsp. sea salt or to taste
- 2 cloves garlic
- 2 Tbsp. nutritional yeast
- 2 1/2 cups fresh tomatoes
- 12 sundried tomatoes, soaked in water for 1-3 hours and drained
- 3 dates or 1/8 cup raisins
- 1/4 cup olive oil
- 2-3 cloves garlic
- 2 Tbsp. fresh basil or parsley
- 1 tsp. sea salt
- 1/8 tsp. chipolte or cayenne powder
To make the ravioili pasta, peel the turnip. Use a mandolin to slice the turnip into very thin slices. They should be so thin you can almost see through them! They will look like thin round disks.
To make the cheese filling, put the nuts into a food processor and mix until ground finely. Add the rest of the cheese ingredients and blend well. Remove from the food processor and place into a bowl temporarily.
To make the marinara saunce, place all the sauce ingredients in the food processor and blend until well mixed and thick.
To assemble the ravioli, take one turnip slice and place about 1-2 teaspoons of the cheese filling onto one half of the slice. Fold the turnip over until the sides meet. Squeeze the edges together and the filling will hold it together. Fill each turnip slice until they are all filled. Place these half moon shaped ravioli on a large plate or serving platter and drizzle the tomato sauce on top.
Serve immediately or you can store each separately and assemble later.