Sweet Potato Ravioli With Cinnamon Maple Kabocha Squash Puree

💚[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 2 Condiments, 1 Fat]💚

 

Ingredients:

3 packet Optavia Honey Sweet Potato (Gluten & Soy Free)

3 cup steamed cauliflower, squeezed (6 Greens)

1 egg, well beaten (1/3 Lean)

6 ounces reduced fat mozzarella, shredded (1 Lean) 

1/2 teaspoon Cinnamon (1 Condiment)

 

Directions:

~Combine fueling powder, cauliflower (squeeze some water out), Egg (1/4 cup egg substitute can be used), shredded mozzarella, and cinnamon 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. Mathematical breakdown: 36 mounds=18 ravioli divided into 3 servings=6 X-Large Ravioli per serving. While 48 mounds = 24 ravioli divide into 3 =8 Large Ravioli per serving. *Remember to save some to warm up for a fueling. These were even good cold!)

~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: Strain the cottage cheese to remove some of the liquid. *NOTE: You could skip the freezing step and just make 18 discs spread thin, place dollop of filling in center then carefully cover with the remaining "Pasta" batter, sealing the edges as best as possible.

For Filling:

~In a personal blender combine and pulse:

1-1/2 cup Low-fat 1% Cottage Cheese, strained (1 Lean)
1/2 cup roasted Kabocha Squash (1 Green)

2 ounces reduced-fat Mozzarella cheese, shredded (1/3 Lean)
6 wedges Light Laughing Cow Swiss (3 Fat)

1 egg, beaten (1/3 Lean)

1/2 teaspoon Allspice (1 Condiment)

1/2 teaspoon Cinnamon (1 Condiment)

~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 filling mixture in the center of each disc.

~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 25-30 minutes or until they are toasted. Mine were good at 24 minutes but  watch the temp on your oven.

~Divide into 3 equal portions.
 

Kabocha Squash Puree: Divide into 3 portions
~In a personal blender combine the following ingredients and pulse until creamy:

1 cup Roasted Kabocha Squash (2 Green)
1 cup Unsweetened Cashew Milk (1 Condiment)
2 Tablespoons Walden Farms Walnut Maple Syrup (1 Condiment)
1/2 teaspoon Cinnamon (1 Condiment)
*Water if needed to make a thinner, like a sauce consistency

[To Freeze 2 portions (Including the 2 portions of Kabocha Squash Puree), Let cool completely then place each portion into a sealed container. To use: warm a serving in the microwave for 2 minutes then pour  and reserve a portion  of each serving for a fueling.] 

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If you would like information about the Awesome Optavia Life or how you can have a 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.)