Lean-N-Green Baked Ravioli

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

Ingredients:

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:

~Combine 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 2-3 hours until firm enough to lift off the paper. (I left them in the freezer overnight. YOU CAN make these in bulk and change up the filling option.)

~While the ravioli is freezing, start on the filling OR when ready to make. 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 7 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 mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.

~Place frozen cauliflower 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.] 

.~To Serve Now: Drizzle 1/4 cup Rao's Marinara sauce over the plate of Ravioli

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