Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
25 min. |
45 min. |
4 |
0 |
Paleo Summer Squash Ravioli
Get rid of the carbs and uneccessary gluten with this delicious take on ravioli.
Ingredients:
| 6 medium to large yellow squash
|
| 1 Tbsp. olive oil
|
| Filling: |
| 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
|
| Sauce: |
| 1 jar of marinara sauce |
Instructions:
| 1 | Slice 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. |
| 2 | Place 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. |
| 3 | In a food processor or blender add the meat and rest of the filling ingredients. Pureé until smooth. |
| 4 | On 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. |
| 5 | Heat up your marinara sauce in the microwave or with a medium pot/lid over low-medium heat. |
| 6 | Using 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. |
