INGREDIENTS
- 1 tub PC plant based cream cheese
- 1/4 cup PC plant based mayo
- 12 slices bread
- 6 oz. Fresh Tomato sauce
- 6 basil leaves
- basil oil
METHOD
- Roll out bread with a pin and place a tablespoon of cream cheese spread in the middle.
- Brush mayo around the filling and top with a basil leaf.
- Cover with a second piece of bread and punch out ravioli with a ring mold.
- In a large pan sauté raviolis in mayo until golden.
- In a pasta bowl, spoon 3 oz. of tomato sauce, top with ravioli and garnish.
