Mark Reinfeld – Vegan Fusion
Variations
You can bump up the flavor of the Notta Ricotta by adding 1 teaspoon each of finely chopped rosemary, oregano, thyme, and/or sage.
Chefs Tips and Tricks
For added flavor, and to keep this dish raw, you can place the zucchini slices on a dehydrator tray, lightly drizzle with olive oil, and a dash of sea salt, and ground black pepper. Dehydrate at 115°F for 30 minutes or until the zucchini are just soft before filling with the cheese.
Alternatively, if you do not tell the raw police, you can place the zucchini slices on a baking sheet, lightly drizzle with olive oil, and a dash of sea salt (try smoked salt), and ground black pepper, and bake in the oven at 350°F for 10 minutes before filling with the cheese.
If you would like to learn more about Mark Reinfeld and Vegan Fusion Cuisine please sign up for the Vegan Fusion Newsletter and visit their website www.veganfusion.com.
I was interested in the Ravioli recipe but there is no mention of how to make the sun-dried tomato sauce. Did I miss something? Thx for this recipe – it looks good enough to take to my raw food potluck!