Living Rawesome Day #272 Golden and Green Cannelloni with Sun-dried Tomato-Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” pg. 160 entertaining in the raw
April 21, 2010
Now this was the best dinner I have had in so long. It was filling enough to last me all night. I have had this meal before and I remember it being just as filling then. If you make this meal, you will not need to eat a huge portion, unless of course you are REALLY Hungry!
Cannelloni Ingredients
golden zucchini
green zucchini
olive oil
salt
green zebra tomatoes, sliced (heirloom)
Ricotta Ingredients
pine nuts
nutritional yeast
lemon juice
black truffle oil
water
salt
thyme
scallions
I used the Vita-Mix, I like my cheeses creamy.
Marinara Ingredients
sun-dried tomatoes
roma tomato
shallot
lemon juice
olive oil
agave
salt
ginger juice
chili pepper flakes
Squeeze water from sun-dried tomatoes and place all ingredients in food processor. Process until smooth. Store in refrigerator; bring back to room temperature before serving.
Assembly: Overlap 2 green zucchini slices flat on a work surface, with the ends facing you. Place 2 tablespoons “ricotta” close to the near end; top with 2 tablespoons marinara sauce, 1 Tablespoon pesto and green tomatoes. Roll carefully 3 times, forming a rectangle, and place on the plate. Form gently with hands to shape it. Then do the same steps with the golden zucchini. Place two green cannelloni and one yellow on each plate. Drizzle with olive oil and garnish with basil or lavender.
**I was not able to find golden zucchini. I don’t know if the taste would change much, it is superb the way it is.
“If you don’t know where you are going, you might wind up someplace else.”~Yogi Berra