Ravioli with Spicy Pasta Primavera

Last night was the first night of Craig Bittner's food blog challenge and it wasn't pretty. I had high hopes for a gorgeous photo of simmering pasta primavera, but you'll have to trust me that the dish looked better in real life since the photo looks like a mess. But honestly, the entire thing wasn't as beautiful as I anticipated. Oh well, it's my first day and I will hopefully learn some food photo tricks as I get more practice.

Ingredients:

2 Mexican Squash (one yellow, one green)
1/2 chopped red onion
garlic
olive oil
12 small tomatoes
fresh basil
tomato paste
canned tomato sauce
chili paste
greek yogurt
splenda
salt/pepper

Costco Ravioli. I usually keep a package of these in the freezer for emergency meals. They have a starchy flavor and they support a strongly flavored sauce better than a subtle one.  Cook the for only a minute or so in boiling water.

When the ravioli are done, they float to the top. Drain immediately and serve.

The pink color comes from the combination of the tomatoes and the greek yogurt. I use Fage 0% greek yogurt in all my cooking. The yogurt helps balance out the spicy chili flavor but leaves all the depth and smokiness.

A bit of parmesean makes almost everything taste better.