Pistachio Pesto Ravioli with Saffron Creme Sauce

Vegan, Raw Fusion and Gluten- Free

These are easier to make than they appear!

RAW FUSION PISTACHIO PESTO RAVIOLI W/ SAFFRON CRÈME SAUCE

Serves 2-3

Ingredients:

Ravioli

1 large white turnip

1 TB. Olive oil

1 tsp. celtic sea salt

1 leek, washed and chopped

1 TB. Olive oil

Dash of salt

Stuffing

½ jar Living Tree Community Pistachio Pesto

2 cups broccoli, chopped

1 TB. Olive oil or to reduce fat, use lemon juice

1-2 TB. Raw sesame tahini

2 TB. Nutritional yeast

¼ cup water

Salt to taste

Saffron Crème Sauce

1 cup raw cashews

½ cup water

3-5 strands dried saffron

Juice from ½ lemon

Garlic powder and salt to taste

GARNISH:  Chopped parsley

 Prep:

Boil water for tempering the broccoli and drawing the saffron

Soak cashews 1-2 hours, drain and rinse

Peel  fibrous outer layer of both turnip and broccoli

Slice peeled turnip thinly or use mandolin @ 1/32 – if those are too large, slice each in half for “mezza luna”

Brush turnip slices with olive oil and drizzle with salt – let stand 15-20 minutes

 Directions:

Chop leek and put in a bowl, drizzling with olive oil and salt.

Make the stuffing by adding the broccoli, tahini, olive oil, yeast and water to food processor.  Blend until fluffy.

Place one tablespoon of the stuffing in the center of a turnip slice.  Add one teaspoon of the pistachio pesto in the center.  Cover with matching slice of turnip and press down, forming the “ravioli.”  Place on dish, over the leeks.  Continue making raviolis.

Place dish in dehydrator at 115 degrees for 2-4 hours until “cooked” , pliable and comfortably warm.   You can try making these in a slow oven for 1 hour.

Blend cashews, water, saffron draw, lemon juice, garlic and salt for several minutes until you get a very creamy consistency and slightly warm from the blades.  Spoon over the ravioli and sprinkle chopped parsley on top.  Serve immediately.