Freezer Meal Recipes / Dinner / Homemade Ravioli and Summer Squash

Homemade Ravioli and Summer Squash

If you are catching up on Get Real, here is a great opportunity to try homemade pasta! This ravioli dish is delicate, but still satisfying and filling.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Homemade Ravioli and Summer Squash

Ingredients

  • 2 cups Flour, All-Purpose
  • 4 individual Eggs #1
  • 1 cup Ricotta Cheese
  • ½ cups Mozzarella Cheese, Shredded
  • ¼ cups Parmesan Cheese #1
  • 2 individual Eggs #2
  • 1 ½ teaspoons chop Parsley, Fresh
  • ⅛ teaspoons Nutmeg
  • ⅛ teaspoons Salt #1
  • ⅛ teaspoons Black Pepper #1
  • 2 individual Eggs #3
  • 2 tablespoons Water
  • 4 cups slice Squash, Yellow
  • ½ cups slice Onion
  • 2 cups cook and dice Chicken, Boneless Breasts
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 tablespoon Olive Oil
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon zest Lemon
  • ½ cups Parmesan Cheese #2
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Black Pepper #2
  • 2 tablespoons chop Chives, Fresh

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Baking Sheets
  • Parchment Papers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. To make pasta, measure flour into a medium bowl.
  2. Make a well and add eggs #1.
  3. Stir together until incorporated and dough is stiff.
  4. Generously flour a large cutting board and turn out dough onto it. Knead, adding additional flour until it is thick and smooth. Dough will not get overworked.
  5. Divide dough in half. Allow dough to rest while you assemble filling.
  6. In a medium bowl stir together ricotta, mozzarella, Parmesan #1, eggs #2, parsley, nutmeg, salt #1, and pepper #1.
  7. On a generously floured surface, roll out both halves of pasta dough until quite thin.
  8. Trim with a pizza cutter or sharp knife to shape dough into an even rectangle.
  9. Without cutting all the way through, carefully draw lines on the dough to indicate where you will cut ravioli into squares.
  10. Place a tablespoon of filing into each square.
  11. Create an egg wash by whisking together eggs #3 with water.
  12. Brush the egg wash around the filling using your finger or a small brush.
  13. Carefully lay the second rectangle of dough on top of the ravioli.
  14. Press down the seems with your finger and then cut using a pizza cutter or sharp knife. Press each ravioli with a fork around the edges to create the final seal.
  15. Boil a large pot of salted water.
  16. Cook ravioli 2-3 at a time until they float (about 5-7 minutes). Remove with a slotted spoon. Reserve up to one cup of cooking water.
  17. Meanwhile, heat olive oil in a skillet.
  18. Sautee squash and onions until tender (5-7 minutes).
  19. Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly.
  20. Stir in chicken and mix until heated through.
  21. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan #2, salt #2, pepper #2 , and enough reserved cooking water to make sauce smooth and creamy.
  22. Sprinkle with chives and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. To make pasta, measure flour into a medium bowl.
  2. Make a well and add eggs #1.
  3. Stir together until incorporated and dough is stiff.
  4. Generously flour a large cutting board and turn out dough onto it. Knead adding additional flour until it is thick and smooth. Dough will not get overworked.
  5. Divide dough in half. Allow dough to rest while you assemble filling.
  6. In a medium bowl stir together ricotta, mozzarella, Parmesan #1, egg #2, parsley, nutmeg, salt #1 and pepper #1.
  7. On a generously floured surface, roll out both halves of pasta dough until quite thin.
  8. Trim with a pizza cutter or sharp knife to shape dough into an even rectangle.
  9. Without cutting all the way through, carefully draw lines on the dough to indicate where you will cut ravioli into squares.
  10. Place a tablespoon of filing into each square.
  11. Create an egg wash by whisking together eggs #3 with water.
  12. Brush the egg wash around the filling using your finger or a small brush.
  13. Carefully lay the second rectangle of dough on top of the ravioli.
  14. Press down the seems with your finger and then cut using a pizza cutter or sharp knife.
  15. After cutting ravioli apart, transfer onto a baking sheet lined with parchment paper. Press each ravioli with a fork around the edges to create the final seal.
  16. Let ravioli rest 20 minutes.
  17. Flash freeze.
  18. Meanwhile, bring a large pot of water to a boil.
  19. Blanch squash for 1-2 minutes.
  20. Drain and flash freeze on another baking sheet.
  21. Once frozen divide squash, onions and cooked chicken into 1/2 the indicated number of gallon freezer bags.
  22. Once ravioli is frozen, divide among 1/2 the indicated number of gallon freezer bags.
  23. Tape bags together, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Boil a large pot of salted water.
  2. Cook frozen ravioli 5-7 minutes or until floating.
  3. Reserve up to one cup of cooking water and drain.
  4. Meanwhile, heat olive oil in a skillet.
  5. Sautee frozen squash, onions, and chicken until tender.
  6. Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly.
  7. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan #2, salt #2 and pepper #2, and enough reserved cooking water to make sauce smooth and creamy.
  8. Sprinkle with chives and serve.

2 Comments

Join the discussion
  1. The recipe on the recipe cards called for 4 eggs in the filling :(. Made a huge mess, will probably just buy them in the future.

    1. I’m sorry it didn’t work out for you. But from my experience, I don’t thing it is the number of eggs, as they are a binding agent. I know when I made mine the first time, they were a bit messy, but it was because I put too much filling in each ravioli.

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