Cheezy Ravioli with Walnut Pesto

A friend gave me fresh basil from her garden yesterday - mmmm - I love basil. I wanted to use it to

make something with pesto for dinner tonight and came up with this. It turned out really well - a nice

comfort food dish.

Ravioli with Walnut Pesto

Ravioli Shells

• 1 small Jicama peeled and sliced thin with a mandoline slicer
• 1/2 Lemon Juiced
• 3T Olive Oil
• Pinch of Pink Salt
• 1 clove Garlic crushed and minced

Ricotta/Mushroom Filling

• 1/2C Mushrooms Minced fine
• 1C Macadamia nuts
• 1/4C Lemon Juice
• 4T Water
• 2T Nutritional yeast
• 1T Olive Oil
• 1T Apple Cider Vinegar

Toss Minced mushrooms in Lemon Juice, Water, Olive Oil and Apple Cider Vinegar until coated. Drain liquid into food processor set mushrooms aside. Add 1C Macadamia nuts and 1T nutritional yeast to food processor blend with s blade until smooth and creamy.

Assemble

Lay out Jicama rounds on a flat surface use a small spoon to scoop small portions of ricotta on to the centre of Jicama rounds. Place a few minced mushrooms on top of the ricotta and fold over Jimaca rounds to form half moons. Place on teflex covered dehydrator tray and dehydrate at 105 for 1 hour (not necessary but makes them nice and warm). Sprinkle Ravioli with 1T of nutritional yeast (* nutritional yeast contains no live enzymes but, it is chock full of beneficial B vitamins, minerals & protein - this is not the kind of yeast that is used to make bread or beer. It has a sweet cheezy taste.)

Walnut Pesto

• 1/2 Cup Olive Oil
• 3T Water
• 2C Fresh Basil
• 1C Fresh (soaked for 3hrs and drained) walnuts
• 2 cloves of Garlic
• 1/2 squeezed Lemon
• Pinch of Pink sea salt (I can't get enough of this! Have you tried it? If not so buy some - you won't be sorry)

Blend all until smooth in food processor. You will have extra - keeps well for up to 2 weeks. Very good on zucchini pasta. Right a photo from a few days later on black olives & yellow zucchini cut with a spiralizer