Ravioli Time!

I cannot remember the last time I had ravioli.  Sad.  Cheese ravioli has always been one of my favorite dishes.  I didn’t really know how I could make a raw version of my old favorite but I knew there had to be a way.  I went to the store this morning to get an idea as to how I could make raw ravioli.  The red sauce and filling would be easy but the shell was another story.  I thought about using zucchini but then I saw baby cabbage in the store and the decision was made.  I bought 1 green cabbage that was the size of a baseball.  I will definitely start buying more cabbage to use in place of bread, tortillas, and ravioli.

Ravioli Filling (1 serving)

3/4 cup soaked cashews
2 soaked sun dried tomatoes, chopped
1 clove garlic, minced
1 tablespoon olive oil
salt

Soak the cashews and sun dried tomatoes for a few hours.  Combine all ingredients and blend.  I added a few tablespoons of water while blending to get a creamy filling.

Red Sauce (1 serving)

4 sun dried tomatoes, soaked 
1 plum tomato
1 clove garlic, minced 
few leaves of fresh basil
dash of oregano
dash of red pepper flakes
salt

Combine all ingredients and blend.  I made my sauce spicy with a lot of red pepper flakes.  

Ravioli 

Use a single piece of cabbage as the shell by placing 1 heaping teaspoon of cashew filling.  Fold the cabbage to make a taco and then cut the edges to make squares.