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...
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Recipe Directions

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).

enjoy!

Pianissima's Thoughts

By 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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4 votes
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Where is the picture? We would love to see how beautiful this turned out.

I have made this before. I loved the filling, but I am not a fan of the beets.

3 votes
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They have raw organic cashews now. You can get them from www.naturalzing.com cheaply and other places if you search on www.google.com. These cashews are broken into with a special nut cracker so they don't need to use heat anymore.

3 votes
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i love this recipe, but cashews are not raw (learned this recently), so substitute any seed/nut cheese instead. sunflower seeds work great substituted for the cashews

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the filling is sooooo yummy. Tastes just like the real thing. I put it in between thin pieces of eggplant that I salted and let perspire then into the dehydrator for about 45 minutes. a little zipped tomato and garlic for a sauce and viola! drool

3 votes
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Vote up!
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Vote down!

They have raw organic cashews now. You can get them from www.naturalzing.com cheaply and other places if you search on www.google.com. These cashews are broken into with a special nut cracker so they don't need to use heat anymore.

Top Voted
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sounds wonderful - i love beets and others thouhg agree on cashews issue... typically those are steamed or heated in order to shell.

3 votes
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i love this recipe, but cashews are not raw (learned this recently), so substitute any seed/nut cheese instead. sunflower seeds work great substituted for the cashews

Top Voted
1 vote
+
Vote up!
-
Vote down!

i love this recipe, but cashews are not raw (learned this recently), so substitute any seed/nut cheese instead. sunflower seeds work great substituted for the cashews

4 votes
+
Vote up!
-
Vote down!

Where is the picture? We would love to see how beautiful this turned out.

I have made this before. I loved the filling, but I am not a fan of the beets.

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