Sunday, March 27, 2011

Raw Ravioli

In a large bowl, put the following 4 ingredients to marinate for 10-15 minutes:
10 Roma tomatoes, thinly sliced
3 garlic cloves, minced
1/3 cup cold pressed olive oil
1/2 tsp. Celtic Sea Salt

Nut Cheeze for Ravioli:

Prepare by adding the following ingredients into blender and blending until very smooth:

1 cup pine nuts (pinions)
1/4 cup fresh basil or 1 tbsp. dried basil
1/2 cup sunflower seeds
2 cloves garlic
1/2 tsp. Celtic Sea Salt or to taste
1/2 cup water

Place one tomato slice on dehydrator screen with ParaFlexx sheet. Add one tsp. of nut cheeze on tomato slice. Top with another tomato slice. Repeat until all tomato slices are used. Dehydrate for 4-5 hours at 105 degrees F.

Mary Ann's Home Kitchen by Mary Ann Jones

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