Goodbye marinara, Hello squash sauce! We recommend using artichoke ravioli for an extra something special.

Makes 3 servings


  • 3 cloves Garlic
  • 2 Tbsp. Olive Oil
  • 2 lbs. Summer Squash (assorted), diced
  • 1/2 cup Onion, diced
  • Salt & Pepper, to taste
  • 1 dozen Ravioli
  • 1/3 cup Parmesan, grated
  • 1/2 cup Fresh Basil


  1. In a skillet over medium heat, cook garlic in the olive oil until browned.
  2. Add squash and onion to pan and increase heat slightly. Cook for 25-35 minutes, or until squash gets sticky and slightly browned. Season with salt and pepper. *Option to puree the sauce to make it smooth after cooking.
  3. While sauce is cooking, cook ravioli according to package directions.
  4. Add cooked ravioli to the squash skillet, along with 1/4 cup of the ravioli cooking liquid. Cook for 3 minutes.
  5. Plate and top with Parmesan cheese and fresh basil.
  6. Enjoy!

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