Raw Vegan Ravioli Recipe With Sundried Tomato Sauce
RAW VEGAN RAVIOLI RECIPE WITH SUNDRIED TOMATO SAUCE
This raw vegan ravioli recipe is filled with fresh cashew cheese and covered in a hearty sun dried tomato sauce.
Provided by Jodi Moreno
Categories Recipes
Time 2h
Number Of Ingredients 19
Steps:
- 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.
- 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.
Nutrition Facts : Calories 500 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 43 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
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