When my cousin was in town a few like three {oops} months ago I mentioned that we got a little crazy and had some serious fun in the kitchen… I’m talking search a pinterest recipe and then boom, make it, fun! Brad was in Heaven!
Please Please move back and start a real business with me we could kill it girl. No but really. Please.

Not only did we experiment in the area of healthy desserts but we got down on some main entrees too.
My favorite. That I truly plan to replicate and even change up very soon was the Squash Ravioli’s.
Yep, they were stuffed with a pesto, cheesy, ground chicken mix and bundled up. Then topped with a cauli-fredo sauce that actually tastes better than it’s cousin Alfredo sauce {no I’m not lying, but that could be my health conscious taste buds talking, just a warning} It certainly wasn’t the easiest, cleanest or quickest experiment but we pulled it off no problem. And talked through a few changes… so I’m here to share it with you!! I’m positive that your second attempt this will seem like a breeze!

Chicken & Spinach Paleo Ravioli
Source: Pinterest- Inspired Craft Ideas & the blog CupcakesOMG
Serves: approx 4 people. We got somewhere between 25-30 raviolis

Ingredients:
Raviolis
4-5 medium to large yellow squash
1 Tbsp EVOO
1.5 lbs ground chicken (or ground turkey)
an 8oz bag frozen spinach, thawed
8oz mascarpone cheese
1/2 yellow onion, diced
1 clove garlic, minced (I say add a little extra)
small handful of fresh basil leaves (not necessary, they are just for garnish)
salt and pepper to taste

Cauli-fredo Sauce
1 head cauliflower, cored and chopped into large chunks
2 Tbsp olive oli
1 shallot, minced
1 C chicken broth
3 Tbsp shredded parmesan
1/4 C canned coconut milk
salt/pepper to taste
pinch of nutmeg

Instructions:

Raviolis
1. Cut the ends off of the squash and slice them down the middle. Use the narrowest setting on your mandolin and slice the squash into long, flat strips. You should end up with 70 or so strips.

2. In a large pan, heat oil over medium heat. Add onion & a pinch of salt, saute for about 5 minutes until nearly translucent. Then add your garlic and saute until fragrant.
3. Add in the ground meat to mix and saute until chicken (or turkey) is cooked all the way through.
4. Squeeze all of the excess water out of the spinach. Then place chicken, spinach, salt, pepper, and mascarpone into a food processor or blender and puree until mixture reaches desired consistency. (We went with fairly smooth)

5. Assemble the ravioli by slightly overlapping two strips of squash and then placing two more overlapped strips perpendicular to create a “t” shape.
6. Spoon filling in the center of the “t”, then bring the ends of the strips together. Overlap them and secure with a toothpick.

Sauce
1. Steam cauliflower until fork tender (microwave works here folks)
2. While cauliflower steams, heat olive oil over medium low heat in a small pot. Add in shallot and saute for a few minutes, then add chicken broth and heat through.
3. Place cauliflower, shallot/broth mixture, and all remaining ingredients into a blender (or food processor). Blend until smooth and creamy. Add more coconut milk if needed.

To serve. Arrange on a plate. Steam (microwave) raviolis for about 4 minutes, or until the squash is tender and the filling is warm. Top with cauli-fredo or a sauce of your choosing

listen they aren’t very pretty but they tasted great! 🙂