Best 2 Ratatouille Ravioli Recipes

Ratatouille ravioli is an exquisite culinary delight featuring tender ravioli filled with a flavorful medley of stewed vegetables and aromatic herbs. Immerse yourself in the vibrant tapestry of flavors as you bite into these delightful pockets of joy. Discover the perfect recipe to conjure up this gastronomic masterpiece in your kitchen, where the magic of culinary artistry awaits.

Check out the recipes below so you can choose the best recipe for yourself!

RATATOUILLE RAVIOLI

Ratatouille Ravioli image

I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library.

Provided by nemokitty

Categories Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Ratatouille with Ravioli image

Number Of Ingredients 10

Ingredients

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.

Tips:

For the Best Flavor: Use ripe, in-season vegetables. This will ensure that your ratatouille ravioli is packed with flavor.
Roast the Vegetables: Roasting the vegetables before adding them to the ravioli filling intensifies their flavor and gives them a slightly smoky taste.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your ratatouille filling. Some good options include zucchini, eggplant, bell peppers, and mushrooms.
Season the Filling Well: Be sure to season the ratatouille filling generously with salt, pepper, and other herbs and spices. This will help to bring out the flavor of the vegetables.
Use a Good Quality Pasta Dough: The quality of your pasta dough will make a big difference in the final dish. If you can, make your own pasta dough from scratch. If not, be sure to use a good quality store-bought pasta dough.
Cook the Ravioli Properly: Ravioli should be cooked in gently simmering water until they are al dente. This means that they should be cooked through but still have a slight bite to them.
Serve with a Simple Sauce: A simple tomato sauce or pesto sauce is a great way to serve ratatouille ravioli. You can also top the ravioli with grated Parmesan cheese or fresh herbs.

Conclusion:

Ratatouille ravioli is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables, and it is also a good option for vegetarians and vegans. With a little planning and effort, you can make this dish at home and impress your family and friends.