Thursday, April 12, 2018

Baked Ravioli (with Fueling)

💚[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 1 Condiments, 1 Fat]💚
 

Ingredients:

3 packet Mac-N-Cheese (Any Optavia/Medifast pasta OR Soup)
3 cup steamed cauliflower, squeezed (6 Greens)
1 egg, well beaten (1/3 Lean)
6 ounces reduced fat mozzarella, shredded (1 Lean) 
1/4 teaspoon salt (1 Condiment)
6 wedges Light Laughing Cow Cheese (3 Fat)
Directions:
    ~Pulse the Optavia OR Medifast Pasta Fueling packets of your choice in a personal blender to pulse into a fine powder.
    ~Combine fueling powder, cauliflower (squeeze some water out), Egg (1/4 cup egg substitute can be used), shredded mozzarella, and salt together in a food processor and pulse until it is the consistency of mash potatoes .
    ~Line THREE (3) trays with parchment paper, then make approximately thirty-six (36) mounds using 1-1/2 Tablespoons mixture for each mound evenly spaced on the trays. (Note: Your can make smaller ravioli by using only 1 Tablespoon each. You will get more ravioli and will just divide the final total into 3 portions.)
    ~Place a second sheet of parchment over the mounds and use your hands to gently spread each mound out to approximately the size of a 2 inch disk. FREEZE trays for 3-4 hours until firm enough to lift off the paper. (I left them in the freezer overnight)
    ~While the ravioli is freezing, start on the filling. In a personal blender combine and pulse:
    1/2 cup Low-fat 1% Cottage Cheese (1/3 Lean)
    2 ounces reduced-fat cheese, shredded (1/3 Lean)
    1 teaspoon minced garlic (1 condiment)
    1/2 teaspoon Italian Seasoning (1 Condiment)
     
    ~In a skillet, brown 2 ounce ground turkey sausage plus 8 ounces Extra Lean (1 Lean).  (You can use any lean option you prefer as long as  the cooked weight equals 1 Lean. For instance: 5 ounces lean ground beef, 6 ounces shredded chicken, 7 ounces crab or lobster💚)
    ~Pre-heat oven to 400 degrees F. Line a baking stone with parchment paper.
    ~When the cauliflower/fueling mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.
    ~Place frozen cauliflower mixture discs evenly spaced on the parchment paper so they are not touching and 6 more discs on another baking sheet lined with parchment.
    ~Next, drop a couple teaspoon of the cottage cheese mixture in the center of each disc followed by a little of the ground meat. ~Place a second frozen disc over each of the meat layers like a sandwich. Press around the edges to seal them a little. Make sure you spritz your fingers with Pam spray so they do not stick to the "dough". *You may need to wait a few minutes to let it thaw if it is too frozen to seal.
    ~Bake the ravioli for 22-25 minutes or until they are toasted to a golden hue. Mine were good at 25 minutes but 30 was over cooked, so watch the temp on your oven.
    ~Divide into 3 equal portions. [To Freeze 2 portions, Let cool completely then place each portion into a sealed container. To use: warm a serving in the microwave for 2 minutes then pour 1/4 cup Rao's sauce and reserve a portion of it for a fueling.] 
    ~To Serve Now: Drizzle 1/4 cup Rao's Marinara sauce over the plate of Ravioli. *Remember to reserve a portion of this to use as your next fueling.



    If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

    (Average weight loss for Clients on the Optimal Weight 5&1 Plan with support is 20 lbs.)
     

4 comments:

  1. Holy moly, Jenn!! You have outdone yourself!

    ReplyDelete
  2. This looks so good. Unfortunately I can’t eat gluten either. 😢

    ReplyDelete
    Replies
    1. I am testing other options and will get back to you.

      Delete