Turkey and Squash Ravioli with Raw Marinara GF

By MaryEllen

Using strips of yellow squash rather than pasta cuts both the carbs and calories in this delicious Italian favorite!
Be sure to slice the squash as thin as possible to make it easier to close around the ravioli filling.
The reviews said the marinara was amazing. Several questioned the dates. Since I never use dates, I certainly wouldn't buy them for 1-2 just for this recipe. I might just add a bit of sugar to cut the acid.

Ingredients

• Raw Marinara:
• 33 Roma tomatoes
• 1212 sun dried tomatoes
• 1clove1 clove garlic
• 55 fresh basil leaves
• 1/2tablespoon1/2 tablespoon dried oregano
• 1-21-2 dates
• Ravioli:
• 2large2 large yellow squash
• 4ounces4 ounces 99% fat-free ground turkey
• 8ounces8 ounces frozen, chopped, well drained spinach
• 3tablespoon3 tablespoon 2% cottage cheese
• 1teaspoon1 teaspoon dried oregano
• 1teaspoon1 teaspoon chopped fresh basil
• Vegetable oil spray

Details

Preparation time 10mins
Cooking time 35mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

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.

Nutrition Facts
Servings Per Recipe: 3
Serving Size: 1 serving
Amount Per Serving

Calories 177.4
Total Fat 2.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 19.7 mg
Sodium 129.8 mg
Potassium 709.7 mg
Total Carbohydrate 26.9 g
Dietary Fiber 5.6 g
Sugars 16.0 g
Protein 16.0 g