Stuffed Ravioli

Quick prep: less than 30 minutes. Make the pesto, make the pine nut sauce, slice the jicama, and serve. Thin strips of jicama make a good ravioli shell.

Serves 2

Ingredients

Cilantro Pesto (use 1⁄2 cup for this recipe):

1 cup fresh basil

11⁄2 cups fresh cilantro

2 cloves garlic, minced

4 tablespoons olive oil

1 teaspoon salt

1 cup pine nuts

Pine Nut Sauce (use 1⁄4 of a cup for this recipe):

]1⁄2 cup pine nuts

1 cup cashews, presoaked

2 tablespoons olive oil

1 clove garlic

1⁄2 teaspoon salt

2 tablespoons fresh herbs or 1 tablespoon dried herbes de Provence

Water for blending

Ravioli:

1⁄2 jicama, peeled and sliced in thin strips

Raw olives to garnish (optional)

  1. For the Pine Nut Sauce, prepare by blending the pine nuts, cashews, olive oil, garlic, salt, and herbes de Provence. Add just enough water to help it blend into a cream. Set aside.
  2. For the Cilantro Pesto, using the S blade on a food processor, process the basil, cilantro, garlic, and salt until the basil is chopped. Add in the pine nuts and olive oil. Process until smooth. Use a spatula to scrape the sides of the food processor bowl. Do not overprocess — there should still be small chunks of basil and pine nuts in the sauce.
  3. Peel the jicama and slice it into thin squares, about 4 inches by 4 inches. A mandolin slicer works great for this.
  4. Place 1⁄2 tablespoon pesto in the middle of each jicama slice. Fold over the jicama and press together the edges to create the ravioli.
  5. Place the raviolis onto a plate. Drizzle the pine nut sauce on top and garnish with olives.

Per Serving

Calories: 766

Fat: 79 g

Protein: 11 g

Sodium: 732 mg

Fiber: 5 g