Yellow Squash Ravioli

raviolin

 

I honestly can’t remember the last time I had ravioli.  Even though these aren’t the real thing they came pretty close and I was shockingly surprised to see how well they turned out!  They are a little fragile so be careful when making these.  They most definitely hit the spot!  You can get creative and fill these with whatever you like.  I eat a strict clean diet so I don’t eat cheese but these would be pretty amazing with cheese if you do!  You can also fill them with other meat options, sausage, beef, etc.   Get creative and have fun!

Ingredients

Yellow Squash
Chicken Breast
Fresh Basil
Olive Oil
Salt/Pepper
Veggie Peeler

*Serving size is based on how many you are planning to make.  I used 2 small yellow squash and 1 pc of chicken breast*

Directions

Season chicken with whatever seasoning you like.  I seasoned my chicken with only salt and pepper because the pesto gives it enough flavor.

Bring a sauce pan to medium heat and sautee your chicken.  While the chicken is cooking, peel the yellow squash lengthwise – the thicker and longer the easier to fold.

In a food processor or blender, blend together fresh basil and olive oil to make pesto.  Once the chicken is cooked, add the pesto and mix together for a minute or two.

Place two pieces of the squash horizontal and then 2 more pieces vertical.  Place the chicken/pesto in the center and fold the squash to the center and carefully flip over.  You can use a tooth pick to hold them in place if they aren’t staying folded.   Pre-heat the oven to 400 degrees and add the ravioli on a cookie sheet to the oven and bake for 15 mins or until the edges are crisp.  Remove from the oven and top with tomato sauce of your choice.  I always use unsalted hunts and add my own seasoning (salt, pepper, oregano, parsley).

Very simple and fast!  These turned out a lot better than expected!

 

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