BASIC "YOU WON'T BELIEVE IT'S NOT PASTA" RAVOLI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • RAVIOLI
  • 1 head of cabbage
  • CHEESE FILLING
  • 1 Cup Cream Cheese
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Grated Mozzarella
  • 1 Egg, slightly beaten
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Dry Basil
  • 1/4 tsp Salt (check the parmesan first to see if it's really salty)
  • 1/2 tsp Pepper

Directions

  • RAVIOLI
  • Cut rectangles about 3 inches by 6 inches from the thinnest part of a cabbage
  • leaf. Boil as above. Fill with 1/2 T your filling or use this one.
  • Filling:
  • Mix all of the above and use 1/2 T at a time to fill cabbage rectangles. Fold
  • sides of rectangle over filling and then roll up like cabbage rolls. Makes 2
  • 1/4 C filling at 1.3 carbs for 10 ravioli. Place in baking dish with rolled
  • side down and cover with tomato sauce. Bake at 350 for about 30 minutes until
  • sauce is thick and bubbling.

Notes

Cabbage can be cut into almost any pasta shape. I do noodles for stroganoff,

Chinese noodles, lasagna, spaghetti and even vermicelli (if my knife is really

sharp)

METHOD

Cut cabbage into desired pasta shape. Put a pot of water on to boil. Add a

generous glop of heavy cream to water Return the water to a boil. Add cabbage and cook until tender.

Drain and rinse. The fat in the cream traps the taste and smell of cabbage so

what you are left with is a bland base for your sauces.

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