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


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Why I Love This Recipe

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.


Ingredients You'll Need

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.


Questions, Comments & Reviews



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