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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

20 min.

25 min.

45 min.



Paleo Summer Squash Ravioli

Get rid of the carbs and uneccessary gluten with this delicious take on ravioli. 


6 medium to large yellow squash
1 Tbsp. olive oil
1 lb ground chicken or lean ground beef
1 (8 oz.) pkg frozen spinach, thawed
1 onion, diced
1 clove garlic, minced
1 bundle of basil leaves
Pinch of salt
Black pepper to taste
1 jar of marinara sauce


1Slice the squash ribbons .25" deep lengthwise with a mandolin slicer or sharp knife. Place the slices on a plate, lightly salt, and drain any excess water off the squash before using. Set aside until ready to assemble.
2Place a large skillet on medium-high heat. Add the olive oil, garlic, onion, and meat. Cook until done ( 20-15 minutes.) Drain excess fat and oil. Let cool.
3In a food processor or blender add the meat and rest of the filling ingredients. PureƩ until smooth.
4On a cutting board or clean surface, begin assembling your raviolis. Take one-two strips of squash and lay them down vertically. Take one or two more strips and lay across the vertical squash strip(s) horizontally to make a cross. Add one tsp. of filling in the center. Then wrap one set of strips and then the other until you have a square. Use toothpicks if you need to keep the ravioli together.
5Heat up your marinara sauce in the microwave or with a medium pot/lid over low-medium heat.
6Using a steamer or double boiler, steam the ravioli for 5-8 minutes. Once squash is hot remove and place 1/4 cup or more of marinara sauce over each plate serving. Serve hot.