Plant-based ravioli

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


  1. Roll out bread with a pin and place a tablespoon of cream cheese spread in the middle.
  2. Brush mayo around the filling and top with a basil leaf.
  3. Cover with a second piece of bread and punch out ravioli with a ring mold.
  4.  In a large pan sauté raviolis in mayo until golden.
  5.  In a pasta bowl, spoon 3 oz. of tomato sauce, top with ravioli and garnish.