Turnip, Nut and Sage Ravioli

This innovative ravioli uses round turnip shapes to envelop a burnt butter, sage, and nut filling. This recipe comes to us from culinary student Alexandra Jones and was the first place winner in the Matthew Kenney Culinary Meatless Monday challenge.

Serves 4

For the “Burnt Butter” Sauce

  • 1/3 cup olive oil
  • ½ tablespoons nutritional yeast
  • 1 pinch smokey paprika
  • 1 pinch Himalayan salt

In a small blender, blend all ingredients and set aside.

For the Turnip Ravioli:

  • 2 medium sized turnips

First, finely slice the turnip into 1/16 inch thick discs with the mandolin slicer, or slice very thin with your knife. Then, using the 2 inch Round Ring Mold/Cookie Cutter, punch out 2 inch circles to make the ravioli nice and even.  There will be 3 ravioli per dish, so you will need 24 turnip rounds in total.  Brush each turnip round with a drop of the “butter”, to soften the turnip while you create the filling. Season each round with a little pinch of salt.

For the Candied Walnuts:

  • 1 cup walnuts
  • 2 teaspoons paprika
  • 2 tablespoons maple
  • 2 tablespoons tamari

Mix all ingredients together and set off to the side- can be made first, if want more of a “candied” effect and taste. Set off to the side while making the rest of the filling

For the Almond Walnut and Sage Filling:

  • 1 tablespoons finely diced shallot
  • 1 tablespoons lemon zest
  • Juice from 1 lemon
  • 1 tablespoons liquid from candied walnuts
  • 2 tablespoons finely chopped sage
  • 1/2 cup almonds
  • Water, if needed
  • Salt, to taste

Add almonds to a small blender, along with lemon zest, lemon juice and the liquid from the candied walnuts. Add a little water if needed to blend, you want to have quite a smooth consistency. Transfer mixture to a bowl. Chop shallot into a fine brunoise (very small dice), as well as half of the candied walnuts. Add to the mixture, folding it in to add some texture. Fold in finely chopped sage and salt to taste.


After completing all of these steps your turnip rounds will be almost translucent, and will look like pasta as the salt makes the turnip tender. Now you are ready to assemble your dish.

Place 2 teaspoons of filling onto a turnip round. Followed by another turnip round to close the ravioli. Repeat the process so that you have 3 complete raviolis per dish.

Place the three raviolis in the center of the plate, over lapping slightly. Drizzle with a little bit of the burnt butter sauce and top with a few candied walnuts. Place micro greens to garnish your dish. Shave the macadamia over the top to look like Parmesan, which gives it a beautiful look and tastes delicious. Top with freshly cracked pepper and a pinch of Maldon sea salt to finish.

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Nutrition Information

Turnip, Nut and Sage Ravioli

Servings per Recipe: 4

Amount per Serving

Calories:  511

Calories from Fat:  423

Total Fat:  47.1g

Saturated Fat:  5.0g

Cholesterol:  0mg

Sodium:  583mg

Potassium:  417mg

Carbohydrates:  20.3g

Dietary Fiber:  6.0g

Protein:  10.3g

Sugars:  9.0g

Vitamin A:  13.8%

Vitamin C:  16.7%

Calcium:  12.1%

Iron:  15.4%

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