Raw Stuffed Ravioli

What is Jicama? It is a sweet, root vegetable that looks like a turnip. What can I use it with? To make my raw ravioli! So here goes... Stuffed Ravioli! This one became an instant hit!

Stuffed Ravioli Recipe

Ingredients:
1/2 jicama, peeled and sliced in thin strips
1/2 cup Cilantro Pesto
1/4 Pine Nut Cheese
Raw olives to garnish

1. Peel the jicama and slice it into thin squares, about 4 inches by 4 inches. A mandolin slicer works great for this! I don't have one, so I improvised with a cheese slicer! Works like a charm!
2. Place 1/2 tablespoon pesto in the middle of each jicama slice. Fold over the jicama and press together the edges to create the ravioli.
3. Place the raviolis onto a plate. Drizzle the pine nut cheese or pine nuts sauce on top and garnish with olives.

Add a side of green salad and lemon herb raw green beans and the meal is set!

Cilantro Pesto

Ingredients:
1 cup fresh basil
1 1/2 cups fresh cilantro
2 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon salt
1 cup pine nuts

1.Using the S blade on a food processor, process the basil, cilantro, garlic and salt until the basil is chopped.
2. Add in the pine nuts and olive oil. Process until smooth. Use a spatula to scrape the sides of the food processor bowl. Do not overprocess - there should still be small chunks of basil and pine nuts in the sauce.
3. Pest will stay good for a couple of days in the refrigerator.

For the Pine Nut Cheese, please see earlier posts for the recipe and ingredients needed.
Recipe from The Everything Raw Food Recipe Book by Mike Snyder with Nancy Faass.