- 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.
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