Carb-Free Ravioli

 

Tis the season for fresh vegetables, and nothing seems to be more delicious right now than fresh-from-the-vine zucchini squash. Now, this is a very versatile vegetable ... just take a look at our last few recipes! Zucchini fries. Zucchini-crust pizza. Now? Chicken and spinach raviolis that are wrapped in zucchini squash.

I found this recipe on Pinterest and could not help but A.) start drooling B.) make for myself, and C.) share! Let me know how you like it, it's another great way to fulfill my craving for italian without disrupting my meal plan.

Ingredients

  • 4-5 medium to large yellow squash
  • 1 T olive oil
  • 1.5 lbs. ground chicken
  • 1 8oz. package frozen spinach, thawed
  • 8oz. mascarpone OR part-skim ricotta cheese
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • Small handful fresh basil leaves
  • Salt and pepper to taste
  • 1/4 C organic pasta sauce
  • 2 T grated cheese

1.) Cut ends of squash off and slice down the middle so you have two halves. Then slice the squash into long, thin, flat strips.

2.) In a large pan, heat oil over medium heat. Add onion and a pinch of salt and sauté for about 5 minutes, until nearly translucent. Add garlic and sauté until fragrant.

3.) Add ground chicken to onion and garlic and sauté until chicken is cooked all the way through.

4.) Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone/ricotta to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).

5.) Assemble the ravioli by just barely overlapping two strips of squash. Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape.

6.) Spoon filling in the center of the cross – then bring the ends of the strips together, overlapping each other.

7.) Secure with a toothpick.

8.) Before serving, warm raviolis over low heat for about 4 minutes, or until squash is tender and inside is warm.

9.) Top with 1/4 cup organic pasta sauce and 2 Tbsp. grated cheese

This recipe yields about 1.5 dozen raviolis!! Enjoy!!