Squash Ribbons with Cheese Ravioli
Thick zucchini and summer squash ribbons add texture to pillowy ravioli for a wholesome, easy to prepare meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3-4 servings
- Category: Entree
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
- Slice squash into ribbons with a cheese peeler. Set aside.
- 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.
- Meanwhile, heat butter in a skillet. Add onion and cook until starting to soften, 3-5 minutes.
- Add garlic and salt, saute for 1 more minute.
- Stir in wine (and pour a glass for yourself!). Let cook until reduced in half, 3-5 minutes.
- 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.
- Divide ravioli and squash ribbons among plates. Top with sauce and garnish with parmesan.