Ratatouille Ravioli
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 medium eggplant, cubed (about 3 cupbs)
- 2 small zucchini, halved lengthwise and cut into 1/4 inch slices (2 cups)
- 411.06 g can low-sodium tomatoes, cut up
- 1 medium onion, chopped
- 118.29 ml green sweet pepper, chopped
- 4.92 ml dried basil, crushed
- 2.46 ml dried thyme, crushed
- 1.23 ml garlic salt
- 1.23 ml pepper
- 255.14 g package ravioli, refrigerated cheese
- 29.58 ml parmesan cheese, grated
directions
- 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.
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Reviews
-
This was a really easy weeknight recipe that plates nicely and is healthy to boot. We liked it. I wonder if we would have loved it if we used fresh basil and thyme in place of the dried. I felt it needed a little something. I ended up topping my serving with fresh goat cheese from the creamery and felt this was a nice addition. Made for Rookie Tag June 2013.
RECIPE SUBMITTED BY
nemokitty
Mesquite, Nevada