Spinach Zucchini Ravioli adapted from this recipe.
2 cups of Spinach
1/2 large onion - I chopped up the full onion
2 cloves of garlic - I used already minced garlic
Tomato Marinara Sauce - I used Pasta Sauce
2 Zucchini's - We needed to get more since our peeling wasn't too good
Not pictured - Parmesan cheese and cheddar cheese - the recipe didn't call for this, but you can't have ravioli without cheese!!
Before you start with the ingredients - you need to peel your zucchini. We used a potato peeler - but any peeler will do. A trick is to square off the sides of the zucchini so it's easier to cut! It'll take some practice and hopefully the zucchini doesn't fly like it did in our kitchen, but once you've completed this there is only one more hard part to this recipe!
You'll need 4 zucchini strips for each "ravioli" - so once you feel like you've peeled enough go ahead and put the garlic, spinach, ground turkey & onion into a wok to cook.
Once it's all cooked - you're ready to spoon about a TBSP to 2 TBSP's of the mixture into the middle of your zucchini slices.
Don't mind the blurriness in the photo - that just happens to be the steam :)
Fold your zucchini ravioli into squares and place into baking dish!! Make sure you spray the bottom of your dish so that it doesn't stick & is easy to wash afterwards! Once you've done this - you're home free and the rest is easy peasy!
Pour your sauce on the top and spread evenly - you can add cheese if you want to - that was a must for me!! Place in the oven at 350 degrees for 30 minutes!
Once it's cooled - enjoy!!