Rawish Raw-violi

This was a recipe I just had to try. It is based on Alissa Cohen’s RAWvioli. You know how it is… you substitute what ingredients you have on hand, use your tasting finger to adjust seasonings and flavorings to suite you, etc.

These were really tasty. They would be good as an appetizer at a party. Can be made ahead.

More or less…from “Living on Live Food” by Alissa Cohen
I cut my recipe in half and made some changes to the seasonings to make it less salty. From reading alot of 'raw-food' recipes, it seems that most people adjust recipes according to not only what tastes good to them, but also what they have on hand.

Wrapper:
1 turnip

Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a spiral slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough.

Cheese filling:
1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup walnuts
1-3 tsp braggs
2-4 tsp lemon juice
1 clove garlic
1 tsp parsley

Blend the nuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy. Taste adjust accordingly.

Tomato Sauce:
1 large tomatoe
1/4 cup sun dried tomatoes
2 T fresh basil
1 clove garlic
1-3 dates
dash of olive oil (optional)

Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth. This sauce should be thick. Taste adjust accordingly.

Directions for assembling the ravioli:
Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. I use my small ice-cream scoop! Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together.

Place them in a single layer on a large plate and spoon a tablespoon of sauce on each. Allow to sit for a few hours. The turnip will become soft from the tomato sauce. Before serving, shred some fresh basil and sprinkle on top.


January 28, 2005	Rawish Raw-violi This was a recipe I just had to try. It is based on Alissa Cohen’s RAWvioli. You know how it is… you substitute what ingredients you have on hand, use your tasting finger to adjust seasonings and flavorings to suite you, etc. These were really tasty. They would be good as an appetizer at a party. Can be made ahead. More or less…from “Living on Live Food” by Alissa Cohen I cut my recipe in half and made some changes to the seasonings to make it less salty. From reading alot of 'raw-food' recipes, it seems that most people adjust recipes according to not only what tastes good to them, but also what they have on hand. Wrapper: 1 turnip Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a spiral slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough. Cheese filling: 1/2 cup pine nuts 1/2 cup macadamia nuts 1/2 cup walnuts 1-3 tsp braggs 2-4 tsp lemon juice 1 clove garlic 1 tsp parsley Blend the nuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy. Taste adjust accordingly. Tomato Sauce: 1 large tomatoe 1/4 cup sun dried tomatoes 2 T fresh basil 1 clove garlic 1-3 dates dash of olive oil (optional) Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth. This sauce should be thick. Taste adjust accordingly. Directions for assembling the ravioli: Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. I use my small ice-cream scoop! Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Place them in a single layer on a large plate and spoon a tablespoon of sauce on each. Allow to sit for a few hours. The turnip will become soft from the tomato sauce. Before serving, shred some fresh basil and sprinkle on top.
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