Ravioli Dinner
For Two

Summer squash turns a typically heavy dish into a light and luscious meal.

Summer Squash Ravioli

Summer Squash Ravioli

Serves 2

1 1/4 cup skim ricotta cheese
1 1/2 finely chopped, sautéed summer squash
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons minced fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon Italian seasoning
1 package won ton wrappers
3 cups marinara sauce, warmed

1. In a large bowl, combine all ingredients except won ton wrappers and sauce. Place 16 won ton wrappers on the counter and place a heaping tablespoon squash mixture on the center of each wrapper, leaving the edges free. Brush the edges with water and top with a won ton wrapper, pressing the edges together with your fingers. Use the tines of a fork and press around edges to seal the ravioli.


2. Carefully place ravioli in a large pot of salted boiling water. Reduce heat to medium and simmer for 5 minutes or until ravioli are puffed. Use a slotted spoon to remove and transfer to two serving plates. Top with sauce and extra Parmesan and minced parsley.

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Comments on "Summer Squash Ravioli"

Susan December 11, 2012 | 12:59 PM

sometimes you have to be creative!! Instead of making ravioli out of won ton, use a different pasta to fill OR just serve the sauce over the pasta or over brown rice. Delicious!!! Now was that hard???????????????

Terri June 10, 2012 | 8:53 PM

The ravioli in the picture look like they were store bought. I would have been more impressed with a dish had actually been prepared according to the recipe.

Peggy May 31, 2010 | 6:41 AM

What a disaster! We made these and the few that didn't fall apart in the water were totally bland we ended up ordering pizza!

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