Alissa's Raw Ravioli !!!

[truthseeker]

Ok I made her raw ravioli last night for dinner, It was great!!! Well me and hubby thought so (he's about 50% raw). The kids did not like it. I LOVED it!

We had (we call it "rawvioli"):

rawvioli with marinara sauce

lemonade

vanilla shake (very thick almost pudding) for dessert

we use a 1 - 5 scale at our house,

Me - 5
hubby - 4
kids - 0 (but they ate it to get that pudding though)

[Sweet lips]

I love that recipe - I don't know if you used turnips, but I have subed sweet potato after soaking, it was so good with that as well.

[tracyinfo]

Hooray for trying this out on the family. My kids now eat an average of 3 raw dinners each week. At first it was just once a week, then twice and now 3 or 4 times a week. Most of their lunches are raw also, but not all!

Sweet lips mentioned using sweet potatoes. The next time I make the rawviolis, I plan on tryiny beets. I have used beets in my saladacco as pasta, and it has turned out great.

Blessings.

[truthseeker]

I did use turnip, and I was very unsure when I was making it because the turnip had a radish smell and slight taste to it. I used my Saladacco Spiralizer so the pasta pieces were very thin (Alissa gives a tip in the book about them being thin). And after I stuffed the pasta I put them on a plate and put them in my dehydrator to keep warm while I made the sauce. So as a result the edges of the pasta got a bit crisp but the sauce took care of that for the most part once I put it on top of them. And there was NO radish taste at all.

I had extra filling (can't say it tasted like a cheese at all in fact I might go as far as to say it was more of a mock meat filling) so I added a bit of herbs and made burgers out of them. Hubby ate them like meatloaf with the sauce on top.

[zeeraw]

I tried the raw ravioli the other night as well and it was quite good. However I sliced my turnips with a v slicer and I couldn't get them to stick together when I put the filling in (maybe the v slicer doesn't slice them thin enough). So I improvised and layered some turnips then spread the cheese mix over them and layered some more turnips and then covered in the marinara sauce sort of like a lasagne and it tasted fine.
Z :)

[VeganVixen]

I LOVED the ravvioli!!!!

yep Allissa - girl - ARDIE (SP?)!!!!!

[Heather Lynn]

i have to admit that this is a fav in my house. i have a non raw hubby and he enjoys them a lot. i added a lot of basil last time and it came out kinda like a pesto soooooo yummy. still need to get a dehydrator to make that pizza..... what a craving i am having!

[anthony11]

I tried the raw ravioli the other night as well and it was quite good. However I sliced my turnips with a v slicer and I couldn't get them to stick together when I put the filling in (maybe the v slicer doesn't slice them thin enough). So I improvised and layered some turnips then spread the cheese mix over them and layered some more turnips and then covered in the marinara sauce sort of like a lasagne and it tasted fine.
Z :)
I've wondered about how well they'd stick together. I splurged on an OXO mandoline because it's very adjustable for thickness, and plan to give it a try when I get my copy of Alissa's book with the recipe back.

[rawpriestess]

I have a really nice mandoline also, but I still use the Saladaco it is so fast and easy, and makes the thinnest turnips for the rawviolies, man they are delicious.

and they look like rawviolie too.

I use a tahini cheese mixture in mine, and that is quite nice, sometimes I make up pesto or some meatloaf and stuff the rawviolies, so there is a variety in them, I never know which one I will get,

I also add lots more spices and sun dried tomatoes to my marinara sauce, and put it all in the dehydrator for at least an hour to warm it all up, this also thickens the sauce even more, and softens the turnips, (as long as the sauce is covering the turnips this works), if you let the turnip NOT have sauce on it, it gets dry and reeeeeeeeaaaaaaallllllly thin. LOL

[anthony11]

How long have you been using your Saladacco? I have a Japanese spiral slicer that discountjuicers claims is better than the Saladacco, and I'm wondering how long it'll hold up. The fence insert broke on the second use :(

[truthseeker]

I've had mine for a year now. Still working like BRAND new! I paid $28 plus s+h so when I got the bill I was a bit taken back. But I just didn't know how GREAT that little gadget really is and just how much I use it. I have used it 2 to 3 times a week for a year. Thats quality if you ask me. :D

[NoGMO!]

I tried the raw ravioli the other night as well and it was quite good. However I sliced my turnips with a v slicer and I couldn't get them to stick together when I put the filling in (maybe the v slicer doesn't slice them thin enough). So I improvised and layered some turnips then spread the cheese mix over them and layered some more turnips and then covered in the marinara sauce sort of like a lasagne and it tasted fine.
Z :)

This recipe is excellent however you make it... I've used the same quick improvising method too! Very Good every time!

[rawpriestess]

I've had my Saladaco for about 4 years now, use it all the time. It is a Joyce Chen brand.

I love it. cost me $25 or so. Worth every penny, just for the turnips and the angel hair pasta alone, it's way worth it.

Texture is so very important in foods, most people don't pay enough attention to it.

[Jodi]

I just ordered the Joyce Chen Saladacco off Amazon. They have it priced at 19.95 now! Way cool...can't wait to get it!


Jodi

[Donna]

I have two questions for those who make the raw ravioli.

First, do you soak the nuts before using them in the filling.

Second, the sauce calls for 1/4 fresh basil. Could someone tell me what that actual measurement is - cup, tbsp, etc.?

I'm so looking forward to trying these! Thanks!

[Sweet lips]

1/4 cup - this works well!

[Donna]

Thank you!

[Rawadventures]

Well, I finally made Alissas Raw Ravioli! The first time I made it exactly like the dirctions, but found that I do not care for the sweetness of the sauce. I LOVED everything otherwise. I ended up eating most of it myself though and just scraped off the sauce.

I re-made the ravioli last night. This time no dates in the sauce and some extra garlic and basil (I LOOOOOOVE garlic) - I prefer spiciness to sweetness. OH boy, this was sooooo yummy. I have had it sitting in the fridge all night and can't wait to have it for lunch.

I don't have a saladacco or spirooli or anything to cut my turnips thin enough, so I ended up slicing off "strips" wtih my potato peeler. This actually worked quite well!

Vegggeeegirl gave me a great idea about any "extra" filling - and It IS awesome rolled up in romaine leaves or baby spinach leaves!!! That was my "snack" last night!

If anyone is still debating on making this recipe who is new - I HIGHLY recommend it. I thought it would be hard, but it is definetely fun and easy!

Teri H.

[vegggeeemom]

I had some leftover cheese and at first when my dd just tried the cheese by itself she did not like it.
But, when she tried it in some lettuce she LOVED it. I took some in the car on the way to church last night and the kids could not get enough.
I think I'll make a batch of just the cheese just for putting in a raw taco!
I loved it with the cheese and the tomato topping as well. What an awesome treat!
I am going to try it on crackers or flatbread next. Once those are done and I'll let you know if it's a hit! The possibilites are endless.
Pam

[plucked]

ahh! this is driving me nuts! I keep reading all these wonderful recipes from alissa's book, and I can't afford to get a copy! No fair! I need a raw food scholorship! :D

[Rawadventures]

Plucked... This recipe is listed on the website! :) Enjoy!

Teri H.

[plucked]

Thanks, I'll give it a shot!

[anthony11]

I made these for my housewarming recently. They were well-received. Contrary to what she wrote, I didn't find large turnips any more difficult to slice, though regardless of size they tended to not fold easily, and many ended up being snapped in half.

[rawpriestess]

I made these for my housewarming recently. They were well-received. Contrary to what she wrote, I didn't find large turnips any more difficult to slice, though regardless of size they tended to not fold easily, and many ended up being snapped in half.
Then they aren't cut thin enough. They need to be cut paper thin, to simply fold over, and not snap in half, so you might ty that.

I cut mine on the saladaco, you can actually read the recipe through the turnip it is that thin, and it makes tons of rawviolies, I mean tons, I use one turnip and it makes a huge batch, but again, very very paper thin slices, this works so very well.

[anthony11]

Then they aren't cut thin enough. They need to be cut paper thin, to simply fold over, and not snap in half, so you might ty that.

I cut mine on the saladaco, you can actually read the recipe through the turnip it is that thin, and it makes tons of rawviolies, I mean tons, I use one turnip and it makes a huge batch, but again, very very paper thin slices, this works so very well.
I sliced mine on my OXO mandoline as thin as I could. Some of the slices tapered at one side and that part did fold over okay. The mandoline slices about as thinly as my saladacco-type slicer does, without the cleft.

[rawpriestess]

All I can say is this, I have a fancy shmancy mandoline too, and I can set it to paper thin and super thick, but the saladacco somehow cuts it thinner, and I mean thin like paper, like I said, I can read Alissa's recipe through the turnip, I haven't had my turnips slices break in half, and they always stay stuck together, the ONLY time they didn't was when I used my mandoline, so I always use the saladacco, problem solved.

You just might choose to try it, if you are having issues with the thickness of the turnips, and them breaking.

Also, when the turnips are super thin, they are not "hot" or tart, or what ever you wish to call that raw turnippy taste.

Just a thought. since you were having this challenge, I thought I would give you "the secret" by Alissa of course, not my idea at all.

She is the turnip genious in this world. LOL

[Rawkinlocs]

Yeah, in agreement with RawPriestess on that. I've made this recipe many times and never had this problem (also uses a saladacco/spiral slicer).

But I've seen where people would use equipment that didn't slice thin enough, so rather than stuffing and folding the turnips, they'd simply put one slice down, spread filling on top and then top with another slice. I think it was Michelle of fromsadtoraw.com who I saw did this.

[Helen Of Tennessee]

I made the Raw Ravioli for our Raw Food Potluck gathering. It was a big hit.

But I thought it was okay, which is good for me. I have yet to find a raw prepared dish that I like; I prefer whole raw foods. So if it's okay, then it must be one of the better prepared dishes. The only other raw dishes that I've had and sort of liked are Raw Spaghetti with Pesto sauce (Paul Nison's) & Dilly Zucchini (don't know whose recipe it is).

<>< Helen of Tennessee

[Maverick]

Helen, where would I find the pesto recipe?

Thanks,
Dave

[Helen Of Tennessee]

Hi Dave,

Paul Nison gave us the recipe at his seminar, so I think it would be okay to post it here:

PESTO:

2 Bunches of Spinach
1 Bunch fresh Basil
1/2 Lemon juiced
2-4 cloves of Garlic
1 cup Pine Nuts
1/2 teaspoon Celtic Sea Salt
1/2 cup Olive Oil

Clean and wash greens, blend garlic in a food processor, add remaining ingredients and blend again. Serve as a dip or over pasta.
Serves 4

[Maverick]

Helen, thank you!!! :)

I appreciate it, I just recd Alissa's book & DVDs, and I getting ready to go to the store to pick up a few things for this week. Today is day 1 for being all raw, and I thought it would be great to try some of the tried and the true recipes. :)

Thanks again!!!
Dave

[Sunshine9]

I have a question.. is it possible to substitue cashews for the macadamias? and nama shoyu for the braggs?

any experiences?

thank yooou!!

[anthony11]

I have a question.. is it possible to substitue cashews for the macadamias? and nama shoyu for the braggs?
I made mine with cashews instead of the massively-expensive macadamias and they came out just fine. I left out the Bragg's LA because some of the people who were invited are religious about it not being raw or containing trace amounts of natural MSG. Given the small amount that the recipe calls for I don't think it makes a difference being included or not.

[rawpriestess]

I use cashews instead of macademias in recipes, and the Braggs or nama shoyu does make a huge difference in the taste, so one is needed. At least that is how I feel about it.

I like my macs fresh and unadulterated, and that is it. Cashews can go into my recipes just fine. LOL