PASTA
thinly sliced turnip for ravioli
Using a quality Mandolin or counter top deli slicer, slice paper thin slices of turnip to be used for your ravioli skins.
FILLING
button mushrooms for filling
walnuts
spinach
eggplant pulp
dulse flakes
sweet onion
oregano
Puree all ingredients in a blender and leave slightly chunky. Toss and set aside.
Spoon about 1 to 1 1/2 tsp mushrooms into the center of each turnip slice and fold in half, keeping the mushroom mixture in the center. OR place one slice of turnip down and put mushroom mix in middle and place another turnip slice on top.
SAUCE
Tomatoes
garlic
basil
jalapeno
lemon
rosemary
Place your raviolis on a bed of spinach or arugula leaves, drizzle lightly w/tomato sauce.
thinly sliced turnip for ravioli
Using a quality Mandolin or counter top deli slicer, slice paper thin slices of turnip to be used for your ravioli skins.
FILLING
button mushrooms for filling
walnuts
spinach
eggplant pulp
dulse flakes
sweet onion
oregano
Puree all ingredients in a blender and leave slightly chunky. Toss and set aside.
Spoon about 1 to 1 1/2 tsp mushrooms into the center of each turnip slice and fold in half, keeping the mushroom mixture in the center. OR place one slice of turnip down and put mushroom mix in middle and place another turnip slice on top.
SAUCE
Tomatoes
garlic
basil
jalapeno
lemon
rosemary
Place your raviolis on a bed of spinach or arugula leaves, drizzle lightly w/tomato sauce.
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