harvest ravioli

Dear Diary,

I’ve always been “a ravioli type of girl.”  When I was ten years old,  I went on my first “date” (and by date- I mean dinner with the family of the boy I liked); this sweet young man had saved up all of his allowance money to take me to a pizza joint– and instead of ordering the cheapest thing on the menu, I insisted on the ravioli.  “What can I say?” I told my mom after, “it’s better for him to know sooner than later that I’m a ravioli type of girl.”  haha oy… almost twenty years later, NOTHING has changed.  I still have champagne taste on a beer budget, and ravioli is still my favorite comfort food.

After a long day… ravioli is the comfort food that I always crave, but lately, I’ve been dismissing my craving for heavy Italian, and have tried to stick to healthier dishes.  That was until this past week when after a 10 hour work day, I realized ravioli was definitely in order.  Fortunately, my mother sent me a ravioli mold for Christmas…. and now I’m putting it to good use.  This ravioli recipe is a healthier twist on the classic; I used vegetables in the filling and made a simple whole wheat dough.  Any pasta recipe that consists of five ingredients ONLY, is alright in my book.

ravioli maker


  • combine 1 egg
  • 6 egg yolks
  • teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 lb. of whole wheat flour

whole wheat ravioli


  • 1 cup of ricotta
  • pinch of salt and pepper
  • boil 2 zucchinis, 1 cup of butternut squash, 4 small yellow squash (drain the vegetables VERY well to avoid a watery filling)

combine all together in a blender until completely smooth and add 1-2 eggs to create thickness

ravioli with squash and zucchini filling

roll out the dough as thinly as possible on parchment paper to prevent stickiness.  Use plenty of extra flour to cover the rolling pin!

THIS was tough for me… it was difficult for me to get that dough as thin as it should be.  It’s times like these that I wish I had a pasta maker… I wish that my dough had ended up a little thinner… but what can you do!  This dough is strong!  so make it very, very thin…

whole wheat ravioli with fresh pesto

place one sheet of the rolled out dough on the bottom of the ravioli filler (sprayed with “pam” to prevent sticking.  If you don’t have that– no problem, just lay the dough out flat and be aware of where you place your filling :).  Place the filling in each small dent, and then cover the filling with another layer of thin dough. Press down with your fingers or with a fork to make sure there is a seal around each filling mold, flip over and cut the larger mold into individualized raviolis!!  Place directly into a pot of boiling salted water and cook until the raviolis rise to the top of the pot (this will only take a few minutes)…

homemade ravioli

I used my favorite pesto recipe as a sauce: 1/4 cup of pine nuts, a handful of spinach and basil, 2 cloves of garlic, salt, pepper, and olive oil blended together until smooth is ALL you need!  ENJOY SFG’s!  What is your favorite comfort food you’d like to make healthy?!  Let us know!!

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