Raw Spinach Stuffed Ravioli with Raw Marinara Sauce
There’s no pasta in this ravioli. No cooking, either. These ravioli are excellent
served with the Raw Marinara Sauce (below) or with just a drizzle of
olive oil.
Ingredients
- 1 cup cashews
- 1 cup macadamia nuts
- 1/2 cup sun-dried tomatoes not packed in oil
- 1 cup water
- 4 cups chopped baby spinach
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt plus more to taste
- 1/2 cup lemon juice
- 2 cloves garlic
- 2 large turnips peeled
- 1 tablespoon plus 1 1⁄2 teaspoons agave
- 2 teaspoons nama shoyu
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups chopped Roma tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped green olives
- 1/4 cup fresh basil leaves chiffonade (see Note)
- olive oil (to drizzle at the end) optional
Instructions
- Soak the cashews and macadamias in separate bowls in enough water to cover for 2 hours.
- Soak the sun-dried tomatoes in 1 cup of water in a separate bowl for 2 hours.
- Put the spinach in a large ziplock bag. Drizzle with the oil and sprinkle
- with 1⁄2 teaspoon of the salt. Gently toss the spinach with your hands. Close the bag and set aside for 10 minutes, or until the spinach is soft.
- Drain and rinse the cashews and macadamias. Put them in a food processor with the lemon juice and garlic. Process until smooth, stopping occasionally to scrape down the work bowl. Add about 1⁄2 cup water if necessary and process again if it seems too thick. Transfer the cashew cheese to a large bowl. Mix in the spinach. Set aside.
- To make the ravioli, slice the turnips into very thin rounds on a mandoline or in a food processor. Transfer to a large bowl. Sprinkle a few slices with salt.
- Gently massage them with your hands to soften them slightly. Repeat until all the turnip slices have been salted and massaged. Cover with plastic wrap and let stand for 5 minutes to soften further.
- Put a dollop of the spinach-cheese filling in the center of a turnip slice. Fold the slice over to form a ravioli and gently press the edges closed. Repeat with the remaining turnip slices and filling.
- To make the raw marinara sauce, put the soaked tomatoes and the soaking water in a blender with the honey, nama shoyu, garlic powder, and onion powder.
- Process until smooth, stopping occasionally to scrape down the blender jar.
- Transfer to a serving bowl. Mix in the Roma tomatoes, olives, and basil.
- Serve the ravioli with the raw marinara sauce or drizzle with the olive oil if desired.
Notes
Notes: “Chiffonade” translates to “made into rags” from French. To chiffonade
fresh basil, stack the basil leaves on top of one another. Roll the stack lengthwise
into a cigar shape. Slice the basil “cigar” crosswise with a knife or cut with scissors.
The basil will fall into long, raggedy strips
fresh basil, stack the basil leaves on top of one another. Roll the stack lengthwise
into a cigar shape. Slice the basil “cigar” crosswise with a knife or cut with scissors.
The basil will fall into long, raggedy strips