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Whole Wheat Ravioli with Ratatouille

  • 1653calories

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Source: cooksrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli

  2. 3 tablespoons extra virgin olive oil

  3. 1 large yellow squash, cut in half lengthwise and sliced

  4. 2 small zucchini, cut in half lengthwise and sliced

  5. 1 1/3 cups diced eggplant

  6. 1/2 cup diced roasted red peppers

  7. 1/3 cup diced onion

  8. 2 teaspoons finely chopped garlic

  9. 1 cup vegetable broth

  10. 3/4 cup BUITONI Refrigerated Marinara Sauce

  11. 3 tablespoons sliced fresh basil BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese

Instructions Jump to Ingredients ↑

  1. 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.

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