Plant-based ravioli

BIG on flavour, this ravioli is Italian night done right.

1 tub

PC plant based cream cheese

1/4 cup

PC plant based mayo

12 slices

bread

6 oz.

Fresh Tomato sauce

basil leaves

basil oil

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.