Yellow Squash Ravioli

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I was fortunate enough to be raised by parents who had a huge love and appreciation for GOOD food.  My Mom is 1/2 Italian and every Sunday night my family and I would have an Italian feast.  Now a days, we only really get that on Christmas and my brothers and I always look forward to Momma Diehl’s homemade sauce and Italian cooking.   It is one of the only days of the year that I will consume processed white flour ingredients.  However, that doesn’t mean I don’t crave it the other 364 days of the year!

These are SO delicious and you can fill them with any type of filling you want!  I have another blog post with pesto chicken in the middle!  But this time, I was craving some sweet Italian sausage and fresh basil!   Give these a try – they are life changing!  They give you the same satisfaction that you’re looking for WITHOUT the post-bloat you get from white pasta!  Enjoy!

INGREDIENTS: 2 Servings
2 Large Yellow Squash
2 Large Sweet Sausage Links (casing removed – I buy at Whole Foods)
1 Small Container Rao’s Tomato Sauce
1/4 Medium Red Onion, Diced
Fresh Basil
Optional: Sprinkle fresh shaved parm

DIRECTIONS
:
1. Heat a large pan and place red onions with olive oil.  Cook until almost done, about 3-4 minutes.
2. Add the sweet sausage and use a wooden spoon to break up the meat into little chunks.  Stir occasionally (should take under 10 mins to cook).
3. Preheat oven to 400.
4. Using a vegetable peeler, peel the yellow squash length-wise.  Place 3 pieces across the bottom and 2-3 pieces across the top (making a lower case t shape.)   Make 8 total “ravioli”.
4. Scoop sausage and a little sauce into the middle of the “t” and fold both sides in, turn around and lay flat.
5. Once you fill all the molds, top with additional sauce and place in the oven for 10 minutes.
6. Remove and cover with the rest of the sauce – bake for another 2 minutes.
7. Remove and top with chopped fresh basil and a sprinkle of parm cheese!

ENJOY!

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