The first time you try this dish you gonna have a taste explosion in your mouth. I had some major difficulty portraying the directions underneath for assembling, so look! I made it simple and simply tossed some how-to pictures up. If you can do it after my picture instructions….well ask your children to do it.
I made a loading with chicken, spinach, and mascarpone, yet you can do anything. I’ll most likely do a ground beef and tomato filling next time.
- 4-5 medium to large yellow squash
- 1 Tbsp. olive oil
- 1.5 lbs. ground chicken
- 1 8 oz. bag frozen spinach, thawed
- 8 oz. mascarpone cheese
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- small handful fresh basil leaves
- salt and pepper to taste
- Béchamel or sauce or your choice
Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips.
In a large pan, heat oil over medium heat. Add onion and a pinch of salt and sauté for about 5 minutes, until nearly translucent. Add garlic and sauté until fragrant.
Add ground chicken to onion and garlic and sauté until chicken is cooked all the way through.
Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).
Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape.
Spoon filling in the centre of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above.
Secure with a toothpick.
Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.
Top with Bechamel or sauce of your choice.
A good wine match for this this would be Saint Chinian.