Summer Squash Ravioli

Summer Squash Ravioli

  • Prep:
  • Cook Time:
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  • Serving: Serves 2

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

Recipe courtesy of Personal Chef Michele Thompson, MS


  • 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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