We used to love “splurging” every now and again and eating that frozen meat-filled ravioli with spaghetti sauce and loads of cheese on top, baked in the oven. There is not much about that now that fits in to our diet, other than the spaghetti sauce. It seems hardest to re-create your favorite Italian dishes since they almost always involve pasta and lots of cheese, so when I saw a recipe with “Paleo” and “Ravioli” in the same line it immediately had my interest. Like the “lasagna” that I’ve posted in the past, the ravioli is made with zucchini.
Mine did not turn out near as pretty as that shown on the website I got the recipe from. I also did not include the cheese that it calls for, and I used ground beef instead of ground chicken. I used regular spaghetti sauce over the top instead of making an alfredo-like sauce.
At the time I made this, I was new to using our food processor. The machine and I just could not get along, making the slicing of the zucchini turn out to be a disaster. The zucchini that you can get in the winter are also not very big, which made it hard to wrap the slices, and my slices were way too thick to hold together with a toothpick as shown in the actual recipe. Fortunately enough for me, I am not getting judged for food presentation, so as long as it tasted good I didn’t care (after getting over the anger & frustration of trying to make it look good and failing!!) It took some prep time, but in the end we both liked it so I guess it’s worth it right? Make sure you look at the website below to see how it’s actually supposed to look, it will remind you more of ravioli.
The original recipe can be found at :
Here’s what I did:
-4 medium to large yellow squash
-1 tbsp cooking oil of your choice
-1 lb ground beef
-1 8-oz package of frozen spinach, thawed
-1 small onion, diced
-garlic, salt, pepper, etc. to taste
-1 jar of spaghetti sauce