Turkey and Squash Ravioli with Raw Marinara (Gluten-Free, Flourless)
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Introduction
Using strips of yellow squash rather than pasta cuts both the carbs and calories in this delicious Italian favorite!
Ingredients
Raw Marinara:
3 Roma tomatoes
12 sun dried tomatoes
1 clove garlic
5 fresh basil leaves
1/2 tablespoon dried oregano
1-2 dates
Ravioli:
2 yellow squash
4 ounces 99% fat-free ground turkey
8 ounces spinach
3 tablespoon 2% cottage cheese
1 teaspoon dried oregano
1 teaspoon chopped fresh basil
Vegetable oil spray
3 Roma tomatoes
12 sun dried tomatoes
1 clove garlic
5 fresh basil leaves
1/2 tablespoon dried oregano
1-2 dates
Ravioli:
2 yellow squash
4 ounces 99% fat-free ground turkey
8 ounces spinach
3 tablespoon 2% cottage cheese
1 teaspoon dried oregano
1 teaspoon chopped fresh basil
Vegetable oil spray
Directions
1. Put all marinara ingredients in a blender or food processor, chop to your desired consistency and set aside.
2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor
3. Slice squash into thin ribbons using a mandoline or a sharp knife
4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close
5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray
6. Top with marinara and serve
Serving Size: 2 ravioli
2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor
3. Slice squash into thin ribbons using a mandoline or a sharp knife
4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close
5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray
6. Top with marinara and serve
Serving Size: 2 ravioli
Number of Servings: 3
