Best Ratatouille Ravioli Recipes

Ratatouille Ravioli image

Provided by nemokitty

Categories Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium eggplant, cubed (about 3 cupbs)
2 small zucchini, halved lengthwise and cut into 1/4 inch slices (2 cups)
1 (14 1/2 ounce) can low-sodium tomatoes, cut up
1 medium onion, chopped
1/2 cup green sweet pepper, chopped
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (9 ounce) package ravioli, refrigerated cheese
2 tablespoons parmesan cheese, grated

Steps:

In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
Simmer, covered, about 20 minutes or till vegetables are tender.
Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
Cook ravioli according to package, drain.
Add ravioli to vegetable mixture, toss gently.
Sprinkle with parmesan cheese.

Ratatouille with Ravioli image

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cups eggplant, cut in 1/2 inch cubes
1 piece zucchini, halved and sliced
14.5 ounces canned diced tomatoes
1/2 cup green bell pepper, chopped
4 tablespoon basil, fresh
1/8 teaspoon fennel seed
9 ounces fresh ravioli

Steps:

Heat oil in a Dutch oven over medium high heat until hot.Add onion and garlic, cook until tender. Stir in remaining ingredients except for ravioli
Bring to a boil, reduce heat and simmer covered for 20 minutes until vegetables are tender.
Cook uncovered for an additional 5-10 minutes until thickened.
Cook ravioli as per package directions, drain and add to vegetable mixture, toss to coat.

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