Holy smokes! I just finished the #1 best meal ever! Tonight I created Rustin’s Raw-violi!

For the pasta I used a a mandoline slicer and cut long oval shape pieces of a jicama (Mexican potato). Simply cut a jicama in half (down the middle vertically) and peel the skin off. Run each half over the slicer resulting in thin, paper like slices. The slices have to be thin so they fold easily instead of snapping and breaking.

For the filling I made raw ‘ricotta cheese’. In the bowl of a food processor put 2  1/2 cups raw macadamia nuts, 2 small garlic cloves (peeled), 1/2 cup water, 1 teaspoon of sea salt and 1 teaspoon Italian herbs. I put 1 teasooon Italian seasoning and 3 fresh leaves of basil in mine (always try to use fresh herbs when cooking or blending. It makes the food taste much better). Purée the ingredients for a couple minutes, stopping every once in awhile to push down the ‘cheese’ that has risen up the processor wall. The ‘cheese’ will be done when you feel small to no nut partials left. If you want to add a little more water to achieve a super creamy texture, go for it (just don’t put too much in…start off small)!

Once finished, put a small spoon full of the ‘cheese’ onto one half of the jicama slice and fold the other side over; it will stick to the cheese. I sprinkled a little more Italian seasoning over the top once mine were finished. I added another photo at the bottom so you could see what they look like individually.

I served this raw-violi with some asparagus. I washed and cut the asparagus and placed them inside some Tupperware. I drizzled (very lightly!) some raw olive oil on top, fresh ground black pepper, garlic powder and some sea salt.  Put the top on and shake, shake, shake (shake your booty!)!

Delicious!