Photo: Rawsagna Recipe
Ingredients
Rawsagna Noodles:
- 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible)
Ricotta:
- 2 1/2 cups pine nuts
- 2 1/2 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 6 tablespoons filtered water
Tomato Sauce:
- 2 cups sun-dried tomatoes, with oil from jar
- 2 vine-ripened tomatoes, sliced
- 1 shallot, chopped
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon raw honey
- 2 teaspoons sea salt
- 1 teaspoon crushed red pepper flakes
Pistachio Pesto:
- 1 bunch fresh basil leaves
- 1/2 cup shelled pistachios
- 1/4 to 1/3 cups extra-virgin olive oil
- Pinch sea salt and pepper
Directions
For the noodles: Put sliced zucchini on a plate and allow them to rest on the counter at room temperature.
For the ricotta: Put all of the ricotta ingredients (except the water) in a blender or food processor and pulse a few times until incorporated. Blend in the water until mixture is slightly fluffy; you may not use all of the water, or you may need a little more to achieve the consistency.
For the tomato sauce: Mix all of the tomato sauce ingredients together in a blender or food processor until smooth. Set aside.
For the pesto: Place ingredients into a food processor and blend until well combined but still chunky. Taste and season, if necessary, with additional sea salt.
To assemble: Put 2 to 3 zucchini slices on a plate, overlapping one on top of another. Gently spread the ricotta over the zucchini, covering the entire surface. Repeat the same process with the tomato sauce, and then the pesto. Sandwich the purees with another 2 to 3 slices of zucchini, and then gently press down. In the center of the second layer of zucchini, spread a small amount of each puree, one on top of the other, like previously executed. Put a basil leaf in the center of the purees as a garnish. Serve at room temperature.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By nordicgd_1880011
Pasadena, MD
on September 03, 2012
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Needs meat.
By evergladeswitch
on December 13, 2010
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I thought it was really good and pretty easy to make. Trader Joes carried ground almonds which really speeds things up. I substituted Romaine leaves for the squash as I'm not a fan. I buy raw honey straight from a beekeeper friend so I can't imagine why this would not be considered raw. I suppose it is processed by the Bees but still... There was a well known raw chef, at the dinner party on the show and he didn't seem to have a problem with it either.
By RadiantGal
on November 14, 2010
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Rawsagna Tomato Sauce: This was supposed to be a Vegan recipe. Honey is used in the tomato sauce and Honey is NOT vegan. Make Date Water: 1 date that has been soaked in water for about 3 hours, then pureed.
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