Whole Wheat Ravioli with Ratatouille
Cheese-filled whole wheat ravioli served with a delicious, French-style vegetable stew.
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)
- Prepare pasta according to package directions.
- 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.
Nutritional Information Per Serving (1/4 of recipe): 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.