Ratatouille With Ravioli

Serving Size : 4
Ingredients

for prepare Ratatouille With Ravioli

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	olive oil
1/2	cup	chopped onion
1		garlic clove - minced
1	small	eggplant
cut into 1/2-inch cubes ratatouille with ravioli
1		zucchini - halved lengthwise
cut into 1/4-inch slices ratatouille with ravioli
14 1/2	ounces	diced peeled seasoned tomatoes - undrained
1/2	cup	chopped green bell pepper
1/2	teaspoon	dried basil leaves
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1/8	teaspoon	fennel seed
9	ounces	refrigerated cheese ravioli

1. In Dutch oven or large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until tender. Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed. Bring to a boil. Reduce heat; cover and simmer 20 minutes, until vegetables are tender. Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally. 2. Meanwhile, prepare ravioli to desired doneness as directed on package. Drain. 3. Add ravioli to vegetable mixture; toss to combine. Makes 4 servings. Preparation time: 20 minutes. Cooking time: 30 minutes. Per serving: About 212 cal, 9 g pro, 31 g car, 7 g fat, 30% cal from fat, 35 mg chol, 482 mg sod, 3 g fiber.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .