Rating4/5 (from 8 ratings)4
½ cup cashews, soaked for 2 hrs +
½ lemon, squeezed
1 tablespoon fresh tarragon
1 tablespoon fresh thyme (or other mild herb)
1 teaspoon nutritional yeast (optional)
2 inches of a spring onion (plus more for garnish)
1 pinch salt
8 slice beet, thin- on mandolin (or knife?)
6 slice turnip, thin- on mandolin
10 slice round zucchini (or 1/2 zucchini cut in 2 and sliced lengthwise, thin- on mandolin
BLENDING: blend all filling ingredients (from cashews to salt) until smooth. if paste is too dry add more lemon juice or some water. the finished consistency should be slightly firmer than ricotta… you don’t want it running out of your wrappers.
CUTTING: pat all wrappers dry with a paper towel, especially beets. stack the beets and cut edges to make squares. stack turnips and do the same. don’t touch the zucchini after drying… yet =)
PLATING: put half the beets and half the turnips down on your plate, leaving room in the middle. with a small spoon place about a teaspoon of filling on each wrapper “bottom”. then place the “top” wrapper on top. press gently down to seal, not flatten. with the remaining mixture place a little under twice the amount of filling inside each zucchini round disk and bend gently at middle to make half-moon ravioli. place these in the center of the plate, overlapping and stacking them.
chop up remaining herbs and toss them over everything. i used a little raw pesto to dot the top of the parsnip ones, a little raw black olive tapenade to dot the beet ones, and i chopped up a tomato and one sundried tomato that put on either side of the plate (it tasted best when paired with the zucchini half-moons).
Pianissima's ThoughtsBy pianissima
i was almost embarrassed at how beautiful this looked. i adapted this recipe from “raw food, real world” to make three different kinds of “ravioli” (all with the same cashew filling… so it was simple, but not monotonous). the beets and the turnip ravioli are standard squares that circle the plate, with a mountain of half-moon zucchin ravioli in the center.
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