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 by Alison's Allspice at https://www.alisonsallspice.com/squash-ribbons-with-cheese-ravioli/