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1
To make Ravioli: Place tomatoes and salt in colander over bowl; drain 30 minutes to 3 hours.
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2
Discard juice.
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3
Peel bell peppers with vegetable peeler, then finely dice.
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4
Heat 1 Tbs.
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5
oil in skillet over medium heat.
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6
Add peppers, and saute 5 to 7 minutes, or until soft.
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7
Transfer to bowl, and keep warm.
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8
Wipe out skillet, add 1 Tbs.
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9
oil, and heat over medium heat.
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10
Add squash, and saute 3 to 5 minutes, or until tender.
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11
Add to peppers in bowl.
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12
Wipe out skillet, add 1 Tbs.
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13
oil, and heat over medium-high heat.
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14
Add eggplants, and saute 5 to 7 minutes, or until browned and tender.
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15
Add to peppers and squash in bowl.
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16
Stir in tomatoes, and keep warm.
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17
Cut each lasagna noodle into 1 circle and 1 hand shape with tip of knife.
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18
Drop in large pot of boiling salted water, and cook according to package directions for al dente.
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19
Drain, and set on paper towels.
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20
Toast pine nuts in small dry skillet 3 to 5 minutes, or until golden and fragrant.
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21
Transfer to bowl, and keep warm.
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22
Plump raisins in boiling water 5 minutes.
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23
Drain, and set aside.
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24
To make Lemon Sauce: Whisk together almond milk, lemon juice, cornstarch, lemon zest, and oil in large saucepan.
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25
Season with salt and pepper, if desired, and bring to a boil over medium heat.
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26
Cook 3 to 5 minutes, or until sauce thickens slightly, stirring constantly.
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27
Keep warm.
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28
To assemble: Gently place pasta circles in center of 6 plates.
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29
Top each with 1 cup vegetable mixture, and sprinkle with 1 tsp.
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30
raisins, 1 Tbs.
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31
pine nuts, and 1/2 tsp.
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32
savory.
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33
Spoon 1/2 cup Lemon Sauce over each serving, and top with pasta hand shapes.
