Raw Ravioli..now this was really good :)

“pasta”
4 turnips

Cheese filling
1 c pine nuts
1 c cashews
1 c parsley
8 tsp lemon juice (use fresh squeezed lemons, it really makes a big difference)
6 tsp braggs liquid aminos
2 cloves garlic

Sauce
2 ½ c tomatoes
12 sun dried tomatoes
3 dates
¼ c olive oil
4 cloves garlic
2 tbs parsley
1 tsp salt
1/8 tsp cayenne

For the wrapper:
Slice turnips paper thin into round disks

For the cheese filling:
Blend nuts till creamy and then add the rest and blend until smooth

Sauce:
Put everything into the processor or blender and blend till smooth.

Assembly
Put one slice of a turnip on your cutting board, place some filling on it and fold it in half…the filling is what makes it stick together so a little out the edges is ok. Put them all in a dish and pour the sauce over it. Let it set at room temp for a couple of hours or so to soften the turnips… Check the tip and trick for today…