Brown 14 ounces Beyond Meat sausages, breaking them up into a mince in the pan. Add 2 minced garlic cloves and 1 tablespoon tomato paste, stir to combine and cook until garlic is fragrant. Throw in a handful of greens (such as baby kale), cook until wilted, and season to taste with salt and pepper. Allow mixture to cool completely, then pulse in a food processor with 4 ounces whole milk ricotta, 3/4 cup grated parmigiano, and a handful of Italian parsley until thickened and smooth. Season to taste with freshly grated nutmeg, a squeeze of lemon juice, salt, and pepper. Pulse again to combine and refrigerate until use.
