View Full Version : Raw Ravioli
09-16-2004, 04:49 PM
I had at a festival once some really good raw ravioli which I think was made from some kind of root vegetable (daikon maybe?) and seed cheese on the inside. I am just wondering if anyone here has made raw ravioli before and if so what root vegetable did you use? Also, is it possible to slice it thin enough with a food processor or do you need some other kind of special tool?
09-16-2004, 06:16 PM
my raw ravioli recipe is on my site: alissacohen.com
09-16-2004, 06:22 PM
Just to share with you - the taste is awesome and filling, and good and awesome, and good and awesome. You probaly got my point huh. I think I am making that tomorrow cause it is awesome and filling and good! :rolleyes:
09-17-2004, 12:43 AM
Wow, awsome thanks Alissa! I am definately going to make these sometime in the next couple of days. I am worried I don't have a special mandolin or vegetable chopper that can do thin enough slices. I have a Bosch food processor with a lot of attachments but I dont know if it has one that will make really thin slices. Do you think it's possible to make raviolis and cut the turnip by hand or would that probably not turn out too well? What about using a vegetable peeler to make thin slices, do you think that would work? Sweet lips, this wonderful awsome filling good ravioli, did you make it from the recipe on the website with turnip? Thanks for the posts everyone I'm so excited to make these!
09-17-2004, 02:27 AM
Hi Analeah, I was just going to say - use a vegetable peeler - and you already did :) I would use mine as it's one of those with a big wide blade, it makes great thin wide strips.
Will you let us know/show us how it goes?
09-17-2004, 10:34 AM
Ok cool, I'm so excited to try making ravioli's now that I know I can use a vegetable peeler! I went to the store today but couldn't find any turnip :( I found celery root though but I have no idea what that would be like as a ravioli cover. I saw yam too which I thought might be good and colorful too but again I don't know if this would work for ravioli. Does anyone know any other kinds of roots that would be acceptable to use for making ravioli?
09-18-2004, 09:16 AM
Just went to the market and picked up a few different things to make ravioli, one was long and brown and came from Africa but I don't know what the name of it is. I was thinking maybe burdock root or something but to be honest I don't know what it was. I just tried some though and it tastes so good! I also got a yam and what I think is a very large radish root or something. Anyway I made ravioli with all three of them using the recipe on Alissa's site. They are sitting now waiting to be eaten after they soften but I snacked on them while making it and they were incredible! I tried using the peeler but didn't have much luck as the roots were so hard but I found a blade for the food processor that made pretty thing slices so I ended up using that. I'll post pics of the ravioli today or tomorrow if I remember but I would love to know if anyone has any idea what the brown longish root might be....
09-18-2004, 09:27 AM
Could it be "Yucca Root" ? Yucca is similar to Taro Root... :)
09-18-2004, 09:45 AM
Hi CC, thanks for the suggestion, I just looked up photos of the yuca root online and I am almost positive that is what I had. It tastes incredible! Have you ever eaten one before?
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