i am sharing a recipe from my new book "raw delights" today.
i'm still working on making the perfect cover, so no, it's not published yet...
i am accepting cover ideas at this time :)
Raw Porcini Ravioli in Cream Sauce
Makes approx. 12 ravioli serves 2
If you cannot find dried porcini mushrooms, use a grocery store dried mushroom medley.
Peel the turnips if you wish, or just scrub them well. Slice the turnips into very thin slices, by using a spiral slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper, which would normally be the pasta dough.
1/2 oz Dried Porcini Mushrooms (or a medley: porcini, shitake, oyster, bolet) looks like about 1/2 cup dry in volume.
Flavored Soaking liquid:
1/4 cup Spring Water
1 tablespoon Nama Shoyu or Raw Tamari
1 tablespoon White Wine
1/8 teaspoon Liquid Smoke
1 tablespoon Onion, minced
1 small clove Garlic
1/4 teaspoon Sea Salt
1. Rinse the dried mushrooms, discarding the rinse water, drain.
2. Soak mushrooms in flavored soaking liquid let stand an hour, stirring a few times until softened.
3. Drain mushrooms lightly, saving any leftover liquid for later.
4. Chop drained mushrooms in food processor until a fine chop achieved.
5. In a small bowl add chopped mushrooms.
6. Process parsnip, garlic, and onion in food processor until fine puree is achieved, put in a separate small bowl.
7. Add 1 teaspoon of the cream sauce to the puree, stirring to make it stick together a little.
Directions for assembling the ravioli:
1. Remove a single turnip slice from the batch.
2. Place about a half teaspoon of parsnip puree filling in one side of the turnip slice.
3. Then add a half teaspoon of the mushroom mixture on top of the puree.
4. Brush the other side with the soaking liquid and fold the turnip over until all the sides meet. Squeeze the edges together. If you don't have enough filling in them they will not stick together.
5. Place them in a single layer on a teflex sheet.
6. Dehydrate set to 105 degrees until warmed through and softened.
1/2 cup Cashews, soaked 2 hours, rinsed, and drained
1/2 cup Spring Water
1 tablespoons Lemon Juice
1/2 teaspoon Agave Nectar
1 teaspoon Nutritional Yeast
1 teaspoon light Miso
1/2 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/2 teaspoon Sea Salt, to taste
1/4 teaspoon freshly ground Nutmeg
Pinch of White Pepper
1. Blend and blend until smooth. If you need to -thin it with a few drops of water until the perfect sauce consistency is achieved.
2. To serve: Puddle the cream sauce on the plate, gently lay ravioli on top and garnish with tiny parsley mincing around the edge of the plate.
Serving suggestion: A bowl of deep green spinach salad polka dotted with black sundry olives and dehydrator "roasted" red pepper strips.
i hope you enjoy this recipe, it is one of the more fancy raw food dishes
that i use on special occasions, i do not eat fancy meals every day.
but every now and then it is so nice to have a gourmet dish,
especially when you are trying to impress a "not-raw" loved one.
have lots of fun today and eat plenty of yummy raw foods :)
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