BASIC "YOU WON'T BELIEVE IT'S NOT PASTA" Ravoli
1 head of cabbage
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
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.
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.
Pairs Well With
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
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.