Raw beet and daikon ravioli with a fresh pea sauce
Ravioli is traditionally a dish involving parcels of wheat based pasta, with a meat or cheese filling, none of which I can eat being a gluten free, dairy free vegetarian!
This recipe allows for the ravioli experience and is raw, plant based version. It is a totally different experience and served cold
_For the ravioli casings use thin circular slices of turnip, daikon radish or beetroot. Use a mandolin to slice on its thinnest setting. Brush slices lightly with olive oil and leave a few hours if time is available.
1 clove garlic
200g of raw nuts e.g. walnuts, pine nuts, macadamias or a mixture
A good handful of fresh herbs e.g. parsley, tarragon, coriander, basil
2 Tbsp lemon juice
1 Tbsp Braggs/Tamari or 1 tsp salt
Chop garlic on speed 7 for 2-3 secs
Chop the herbs on speed 7 for 2-3 secs
Process the nuts and seasonings speed 6-7 till well combined and holding together
You may need to open the TM and move with a spatula a few times to help it along
To each add a generous splash or two of olive oil, agave or honey as needed to balance sweetness, and salt and pepper to taste. Blend on speed 8 till smooth and creamy.
Tomato - 4 fresh tomatoes, 6 sun dried tomatoes
Pepper -1-2 red or yellow peppers
Beetroot - 1 medium beetroot, enough water to create right consistency
Pea - Handful of pea greens, 200g fresh shelled peas
Layer veggie slices on a platter, sprinkle with salt and pepper.
Place some filling on the centres of each, top with another slice and press down.
Either press the veggie edges together or let the filling squish out to the edges.
To make softer ravioli, place filled raviolis on plate/platter and cover completely with chosen sauce and let it sit for awhile before serving topped with salt and pepper and a sprig of herbs
To make a prettier looking dish, place the sauce on the bottom of the plate/platter then carefully place the filled raviolis on top and serve immediately topped with salt and pepper and a sprig of herbs.
This amount of filling is usually enough for two people eating the ravioli with leftovers. How many raviolis depend on the size of the veggie slices, 4 large or 8 small is a rough guide per person.
This left over filling is great in mushroom caps the following night or two, warmed up in a very low oven or food dehydrator for as long as you can before eating.
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.