Summer Squash Ravioli

This is one of those recipes that I made up as I went along, then it turned out really great so I posted a picture to Instagram, and then people started asking what the recipe was…and I had no answer. I backtracked my way through this recipe, and I’m here to tell you that it’s easy, delicious, quick, and uses an ingredient that is in abundance during the summer months. A goal of mine this year has been to use fresh, local ingredients that are in season. This not only results in better tasting food, but reduces my carbon footprint. We’re lucky to have a local farmers market twice a week here in Oxford, but you can easily do this anywhere by looking up what produce is in season and try to stick to that when you decide what to cook for the week. Go green!

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1 medium zucchini or regular squash, cut into quarter inch half-rounds

1 package store bought stuffed ravioli

2 tablespoons butter

2 tablespoons olive oil

1/3 cup panko breadcrumbs

3 cloves garlic, minced

1/4 of a red onion, diced

1/3 cup parmesan cheese

1/2 cup heavy cream

2 tablespoons pesto

1/4 teaspoon red pepper flakes

2 tablespoons lemon juice

Salt and pepper, to taste

  1. Cook the ravioli according to package directions. Strain the water and set aside.

  2. Heat olive oil in a pan and add 1 clove of minced garlic. Cook until fragrant, about 1-2 minutes. Add the breadcrumbs and toast until they are golden brown. Set aside.

  3. Add the butter to the pan over medium heat. Add the remaining 2 garlic cloves an onion, cooking until the onions are translucent, about 5 minutes (watch closely so the garlic doesn’t burn!)

  4. Add zucchini to an air fryer basin and top with salt and pepper. Cook at 400 degrees for about 8 minutes until cooked and softened. [Alternatively, you can do this in a skillet or in the oven. I just love using my air fryer because it’s so easy.]

  5. Add in the parmesan cheese, heavy cream, pesto, and red pepper flakes. Whisk or stir until combined and bring to a boil, then reduce to low heat. Add in the lemon juice. Simmer for a few minutes until the mixture is thickened, about 5 minutes. Add in the cooked zucchini and stir to combine.

  6. Divide the ravioli into 2 pasta bowls. Top each bowl with the zucchini sauce mixture.

  7. Top with the toasted breadcrumbs and flaky sea salt. Enjoy!

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