Recently I got my hands on a grrreeeaat jicama (crunchy, watery, root veggie)- now this is a rare thing since I can only get them in the city (4 hours away), and even then, there's no guarentee it will be a good one. But this time it was pretty close to the "perfect" one. Yay! Now, there are heaps of things you can do with this versatile veggie - including Joz's lemon poppyseed cake that I've been wanting to make for quite a while, but this time I decided to use it a few other ways: in veggie kabobs, as cheesey ravioli wrappers, and in chocolate covered nutty balls.
For the large, flat raviolis (and some rolled up cigar style): I thinly sliced more jicama on my mandoline and then spread cheddar cheese dip mixed with shredded chard and spinach, between two sheets. I served this with leftover cilantro dressing from the kabobs.