Spinach & Macadamia Ricotta Cannelloni

Spinach & Macadamia Ricotta Cannelloni

These raw Spinach & Macadamia Ricotta Cannelloni are a healthy and delicious dish that showcases the creamy texture of macadamia nuts combined with fresh spinach, all wrapped in thin slices of courgette. Perfect for those following a raw food diet, this recipe provides a refreshing, nutrient-rich meal.


For the cannelloni:

  • 2 large courgettes

For the macadamia ricotta:

  • 1 cup raw macadamia nuts, soaked for at least 4 hours
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1 clove of garlic, minced
  • 1/2 teaspoon sea salt

For the spinach filling:

  • 2 cups of fresh spinach, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the tomato sauce:

  • 2 large tomatoes, chopped
  • 1/4 cup sun-dried tomatoes, soaked for 1 hour
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, to garnish

Method of cooking:

Using a mandoline or vegetable peeler, slice the courgettes lengthways into thin strips. These will be used for the cannelloni wrappers. Set aside.

Drain the soaked macadamia nuts and place in a food processor with the water, lemon juice, nutritional yeast, chopped garlic and sea salt.

Blend until smooth and creamy, scraping down the sides as necessary. Set aside.

In a bowl, combine the finely chopped spinach, olive oil, lemon juice, sea salt and black pepper. Mix well to combine.

Lay out a strip of courgette and place a spoonful of macadamia ricotta on one end.

Top with a small amount of the spinach filling.

Gently roll up the courgette strip to enclose the filling. Repeat with the remaining courgette strips and filling.

In a blender or food processor, combine the chopped tomatoes, sun-dried tomatoes, garlic, olive oil, lemon juice, sea salt and black pepper.

Blend until smooth.

Spread a layer of tomato sauce on a serving dish.

Arrange the zucchini cannelloni on top of the sauce.

Garnish with fresh basil leaves.

Related Posts