For Pasta Wrapper:
3 to 4 turnips
Slice the turnips into very thin slices by using a spiral slicer, mandoline or other vegetable slicer to make thin round disks. These will be used as the wrapper, which would normally be the pasta dough. Buy small turnips as they are easier to slice. Make sure to slice these very thin or they will not become soft enough, and may taste bitter.
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For "Cheese" Filling:
1 cup pine nuts
1 cup macadamia nuts (or raw cashews)
1 cup walnuts
1 cup parsley
8 teaspoon fresh lemon juice
6 teaspoons Braggs liquid aminos
2 cloves garlic
Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.
For Marinara Sauce:
2 1/2 cups tomatoes, large chunks
12 sun dried tomatoes, soaked to soften
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 tablespoons parsley
1 tablespoon sea salt
1/8 teaspoon cayenne pepper
Add all ingredients in a food processor and blend well.
To assembling the ravioli:
Remove a turnip slice from the batch. Place a teaspoon full of filling in the turnip slice and fold the turnip in half until all the sides meet.
Squeeze the edges together, but don't press on the fold. Some of the filling will ooze out; this will hold the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together.
Continue to fill each turnip slice until all the filling is gone.
Place these half moon shapes in a single layer on a baking cooling rack with a sheet pan underneath and top each ravioli with the marinara. Allow to sit for a couple hours. The turnip will become soft from the tomato sauce. The cooling rack allows the water from the tomatoes to drip off before transferring to a platter. Use a flat metal spatula to transfer to platter, and for serving.
