Squash Ribbons with Cheese Ravioli

I am trying to savor all the zucchini and summer squash I can right now because I know the season will be behind us soon.  These quick growing squash varieties are my favorite kinds of squash.  I love the fresh mild flavor and their versatility; you can put them in with almost anything!

Ravioli with squash ribbons

This recipe is very simple and easy to make on a weeknight when time is short.  Using store bought ravioli makes everything come together quickly into a healthy and satisfying meal.   Tortellini is also an excellent choice for this dish, use whatever your local store carries.

Squash Ribbons

I prefer to make the squash ribbons using a cheese peeler.  If you use a vegetable peeler, the ribbons will be very thin and get lost in the pillowy pasta. Using a cheese peeler, your ribbons will be thick enough to have a little crunch, which will add great texture to the dish. I use the cheese peeler on my box grater and find that it is easier to push the squash through than using a hand held peeler.  Use a wavy peeler for a fun look!  Enjoy!

White Wine Sauce

Squash Ribbons with Cheese Ravioli
 
Prep time
Cook time
Total time
 
Thick zucchini and summer squash ribbons add texture to pillowy ravioli for a wholesome, easy to prepare meal.
Author:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
  • 3 medium zucchini and/or summer squash (Mix and Match! I used 2 zucchini and 1 summer)
  • 20 oz frozen cheese ravioli or tortellini
  • 4 garlic cloves, minced
  • 1 TBS butter
  • ½ cup white onion, chopped
  • ¼ tsp salt
  • ½ cup dry white wine (I use chardonnay)
  • 1 cup soy milk (or milk of choice)
  • 1 TBS flour
  • ½ tsp black pepper
  • ¼ cup grated parmesan cheese, for garnish
Instructions
  1. Slice squash into ribbons with a cheese peeler. Set aside.
  2. Bring a large pot of water to a boil. Gently place ravioli in water and set a timer for the indicated amount of time on the package. In the last 2 minutes of cooking, add the squash ribbons to the water. Drain squash and ravioli in a colander.
  3. Meanwhile, heat butter in a skillet. Add onion and cook until starting to soften, 3-5 minutes.
  4. Add garlic and salt, saute for 1 more minute.
  5. Stir in wine (and pour a glass for yourself!). Let cook until reduced in half, 3-5 minutes.
  6. Meanwhile, whisk flour into milk. Pour milk mixture over reduced wine sauce. Stir with a whisk until it starts to simmer. Remove from heat and stir in black pepper.
  7. Divide ravioli and squash ribbons among plates. Top with sauce and garnish with parmesan.

Recipe inspired by Eating Well.

Ravioli with Zucchini Ribbons

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