GreenChef Vanessa Sherwood | Manicotti
Contributing Monkie Vanessa Sherwood
Manicotti
with Macadamia Ricotta Filling and Cherry Tomato Marinara (raw)
If you don’t have a juice capable of homogenizing nuts, you could try using store bought raw Cashew-Macadamia nut butter. It has to be thick though, otherwise the ricotta mixture will be too runny and will leak out of the manicotti rolls.
I tend to use cherry or grape tomatoes in all of my recipes, except during heirloom tomato season. They taste the best and don’t have that mealy texture that most tomatoes have (even the organic ones) especially in winter.
Serves about 4
Find us on Google+