One-Pan Tuscan Ravioli Recipe

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One-Pan Tuscan Ravioli  Recipe
One-Pan Tuscan Ravioli Recipe photo by Taste of Home
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One-Pan Tuscan Ravioli Recipe

Read Reviews
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Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups cubed eggplant (1/2 inch)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 package (9 ounces) refrigerated cheese ravioli
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • Shredded Parmesan cheese
  • Thinly sliced fresh basil

Directions

In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.
Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil. Yield: 4 servings.
Originally published as One-Pan Tuscan Ravioli in Simple & Delicious June/July 2017

Nutritional Facts

1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.

  • 1 tablespoon olive oil
  • 2 cups cubed eggplant (1/2 inch)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 package (9 ounces) refrigerated cheese ravioli
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • Shredded Parmesan cheese
  • Thinly sliced fresh basil
  1. In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.
  2. Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil. Yield: 4 servings.
Originally published as One-Pan Tuscan Ravioli in Simple & Delicious June/July 2017

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Reviews forOne-Pan Tuscan Ravioli

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DianeC23 User ID: 141506 270352
Reviewed Aug. 4, 2017

"This is a quick and easy dish, but there's a lot of broth left, so it's almost a soup. The beans didn't seem to blend in with the other tastes/textures. Other than the beans, it had a decent flavor, but I probably won't make it again."

MY REVIEW
ms11145 User ID: 1604521 269362
Reviewed Jul. 12, 2017

"What a quick and simple dish to fix, but oh, so delicious. As the submitter stated, this is a flexible recipe. Family doesn't like eggplant ( I do) so I just used more zucchini. I also added onion, mushrooms and garlic. Will make this again."

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