RAVIOLI AND EGGPLANT STEW

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Ravioli and Eggplant Stew image

Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

3 tablespoons olive or vegetable oil
2 cups cubed eggplant
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 cup water
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
1 package (9 ounces) refrigerated cheese-filled ravioli
1 cup freshly shredded Parmesan cheese

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
  • Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
  • Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg

Aiza Adeel
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I made this recipe last night and it was delicious. The eggplant was so tender and the flavors were amazing. I will definitely be making this recipe again.


Marcos Morales
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This was a great recipe! I made it for my family and they loved it. The ravioli was cooked perfectly and the eggplant was very flavorful. I would definitely recommend this recipe to others.


Sk Juned
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I made this recipe last night and it was a hit with my family. The flavors were amazing and the eggplant was cooked to perfection. I will definitely be making this recipe again.


Riyaz Hossain
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This recipe was very easy to follow and the results were delicious, my family is already asking for me to make it again next week.