Today I have a really creative recipe from Jodi Moreno of the gorgeous food blog what’s cooking good looking. Jodi cooks up some incredible goodies, all from whole, natural ingredients with proven health benefits. Since I’ve been having some stomach problems lately, I’ve been looking into healthier diets, including the occasional raw meal here and there.

If you’re looking for more pasta ideas, check out this vegan pesto tortellini recipe.

P.S. This vegan blueberry cheesecake sundae would be the perfect dessert after a delicious raw ravioli dinner!

Raw Vegan Ravioli Recipe with Sun Dried Tomato Sauce

This recipe for raw vegan ravioli is a great way to break into raw “cooking,” plus it’s just really neat to see how Jodi substitutes whole, fresh, raw ingredients to recreate a classic comfort food!

Be sure to pop over to what’s cooking good looking and leave Jodi a comment on one of her gorgeous recipes, like these vegan blt lettuce wraps with shiitake “bacon!”  

Cashew Cheese Filling

1. Start by making the cashew cheese. Soak the nuts for at least a couple hours to get the perfect texture. 

2. Add all the cashew cheese ingredients to a blender: cashews, nutritional yeast, garlic, shallot, green onion, and lemon juice. 

3. Blend on high until you have a smooth paste, like a ricotta cheese texture. Add salt and paper to taste.

Raw Vegan Ravioli

1. Marinate the sliced turnips. Toss with lemon juice, olive oil, salt and pepper, and set aside to help give the turnip a pasta texture.

2. Assemble the ravioli. Place a turnip slice on a place, and top with a dollop of cashew cheese filling. Top with another turnip slice, and repeat until you’ve used all your turnip slices.

Sun Dried Tomato Sauce

1. Add sundried tomato sauce ingredients to a blender: tomatoes, basil, walnuts, garlic, lemon juice, salt, and pepper.

2. Pulse a few times, and drizzle olive oil in while the blender is still running.

3. Drizzle in water until you reach your desired consistency. 

4. Spoon the sauce over the ravioli, and add your desired garnish.

Yield: 4

Raw Vegan Ravioli Recipe with Sundried Tomato Sauce

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This raw vegan ravioli recipe is filled with fresh cashew cheese and covered in a hearty sun dried tomato sauce.

Prep Time 1 hour

Additional Time 1 hour

Total Time 2 hours

Ingredients

Raw Vegan Ravioli

• 3 medium sized turnips, slices super thin (preferably by a mandoline)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Cashew Cheese

• 1 cup cashews
• 2 teaspoons nutritional yeast
• 1 large garlic clove, sliced
• 1 small shallot, sliced
• 1 green onion, sliced
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste

Sundried Tomato Sauce

• 1/2 cup sundried tomatoes in oil
• 1/2 cup fresh basil
• 1/2 cup walnuts
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/4-2 cups water
• Salt and pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 500Total Fat: 43gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 497mgCarbohydrates: 25gFiber: 5gSugar: 6gProtein: 10g

Jodi Moreno is a Natural Foods Chef and the creator of the blog what’s cooking good looking, which features healthy, whole foods and seasonal recipes.  She lives in New York City and works as a freelance food writer, recipe developer, and teaches private cooking lessons.