Cheese-filled whole wheat ravioli served with a French-style vegetable stew.

Whole Wheat Ravioli with Ratatouille

1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli
3 tablespoons extra virgin olive oil
1 large yellow squash, cut in half lengthwise and sliced
2 small zucchini, cut in half lengthwise and sliced
1 1/3 cups diced eggplant
1/2 cup diced roasted red peppers
1/3 cup diced onion
2 teaspoons finely chopped garlic
1 cup vegetable broth
3/4 cup BUITONI Refrigerated Marinara Sauce
3 tablespoons sliced fresh basil
BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese (optional)

1. Prepare pasta according to package directions.
2. Heat oil in large, nonstick skillet over high heat until very hot. Add squash, zucchini and eggplant; cook, stirring occasionally, for 3 minutes. Add red peppers, onion and garlic; cook, stirring occasionally, for an additional 2 minutes. Add broth, sauce and basil; reduce heat to medium. Cook, stirring occasionally, for 2 minutes. Toss pasta with sauce. Top with cheese; season with ground black pepper, if desired. Serve immediately.

Makes 4 servings.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins

Nutritional Information Per Serving: Calories: 360 Calories from Fat: 170 Total Fat: 19 g Saturated Fat: 5 g Cholesterol: 40 mg Sodium: 1000 mg Carbohydrates: 36 g Dietary Fiber: 5 g Sugars: 6 g Protein: 12 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.