Summer Squash Ravioli

Making ravioli is difficult - rolling out the dough, trying not to overstuff them, hoping they don't explode. But this way is easy! And it's like a fun little art project that anyone can do. Plus they are super healthy, low in carbs, full of fiber and protein. I can't wait to experiment more with these little squash ravioli! 

original recipe via blogilates.com 

Grocery list items: 

yellow squash 

part skim mozzarella 

cottage cheese 

baby spinach

tomato sauce

The way to get the best results for these ravioli is to use a vegetable peeler to slice the squash, just like making Zucchini Pasta. Just keep making ribbons until you hit the seed part and they break when you try to peel them. Then you can just toss the seed part into the food processor with the rest of the filling - minimizing waste helps save money and mess!

Summer Squash Ravioli 

2 yellow squash 

2/3 cup shredded mozzarella 

2/3 cup cottage cheese 

1.5 oz parmesan cheese 

2 cups baby spinach 

1 tsp oregano 

1 tsp thyme 

1 tsp basil 

1/2 cup tomato sauce

Preheat the oven to 350 degrees Fahrenheit. Slice your yellow squash into ribbons - it doesn't take as long as you think! Set them aside and make the filling. 

Put all three cheeses, baby spinach, oregano, thyme, and basil in the food processor and pulse until smooth. The cottage cheese makes it a lot like ricotta!

Now you're ready to assemble. Weave 6 strands of squash ribbons together, going over and under, like this:

(if your squash ribbons are really thin or you just need want to use them up, stack a couple together and treat them like one strand) 

Now add a dollop of the filling:

Then you can just tuck in the ends. Try weaving them if you can, but otherwise folding them works great. Flip them over and put them on a baking tray greased with a little olive oil.

Bake for 20-25 minutes, until they are hot and a little dried out looking. Then top with warm tomato sauce and sprinkle with a little parmesan cheese. Serve immediately and enjoy!

These are vegetarian, Italian-seasoned ravioli. But I bet they would be just as good with some walnuts added to the filling inside and some sage brown-butter sauce. They take very little time to make and look so impressive with their little cross-hatched woven tops. Try lots of variations! Serve them as an appetizer at your next party, or just eat them all yourself. They were almost too delicious to share.

Summer Squashi Ravioli 

2 yellow squash 

2/3 cup shredded mozzarella 

2/3 cup cottage cheese 

1.5 oz parmesan cheese 

2 cups baby spinach 

1 tsp oregano 

1 tsp thyme 

1 tsp basil 

1/2 cup tomato sauce

Directions: 
1. Preheat oven to 350 degrees Fahrenheit.
2. Using a peeler or mandolin, slice squash into ribbons and set aside.
3. In a food processor, combine mozzarella, cottage cheese, parmesan, baby spinach, and spices and pulse until smooth.
4. For assembly, weave 6 ribbons of squash, in an over-under pattern.
5. Add a spoonful of filling and fold edges over. Flip ravioli so loose ends are on the bottom.
6. Bake 20- 25 minutes, then top with warm tomato sauce and serve sprinkled with parmesan cheese.