- 1 small cauliflower (chopped)
- 1 teaspoon extra virgin olive oil
- 1 clove minced garlic
- 1/4 cup dairy/non-dairy milk of choice
- 1/4 cup nutritional yeast
- 1 package egg-roll wraps
- Salt/pepper to taste
Directions: Steam cauliflower until tender (about 3-5 minutes). Transfer cooked cauliflower to food processor or blender. Add milk, nutritional yeast, salt, and pepper. Blend until consistency of ricotta cheese.
Remove egg roll wraps and place on
flat surface. Lightly coat wraps with olive oil. Add 4 equal spoonfuls of
cauliflower on wrap. Layer with another
wrap. Seal the edges and cut into 4
ravioli.
Meanwhile, add oil to a skillet and
sauté garlic over low heat for 2-3 minutes until fragrant. Place ravioli in skillet and turn heat to
medium/high. Sauté ravioli until golden-brown
on each side.Serve with your choice of veggies, protein, and sauce.
Enjoy!
