I was lazy today. Didn't want to go to the store and buy the already made squash ravioli. Had frozen squash in my freezer, spinach, tofu ricotta (thanks to the ppk) and lasagna noodles. So what did this get me? Almost ravioli???? Close enough...I was hungry....it was yummy.
Almost Ravioli (makes 10 large ravioli)
4 lasagna noodles (I used 100% whole wheat version)
1 package of frozen winter squash (I'm sure fresh squash is better)
1/4 cup frozen spinach
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 tsp EVOO
tofu ricotta (optional...but sooooo tasty)
Cook lasagna noodles according to the directions on the package. While noodles are cooking, place frozen winter squash in a small pan with EVOO over medium heat. Once completely thaw, add spinach, garlic powder, onion powder, and salt. Stir continuously until flavors blend. The squash shouldn't be soupy at this point. Turn heat off, and set aside.
Carefully remove noodles from water and place on flat surface. Cut each noodle into equal parts. I got about 5 pieces around the same size for each noodle. Take one piece of the cut noodle on a plate, scoop the squash mixture onto the noodle slice, sprinkle tofu ricotta on top of the mixture, and then cover the filling with another noodle slice. Continue this process until you have 10 ravioli. I sprinkled some excess tofu ricotta on top....just because....*drool*...and if you have a sauce or what not you want to use...go for it! I didn't because I ran out. Ooooppppssss! If you want to adjust the amount of garlic, onion, and salt? Meh, sure. I kinda just go by taste anyway.
Will be reheating some for tomorrow at work.