One-Pan Tuscan Ravioli
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Nutrition Facts1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.
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May 27, 2018
My sister made this recipe and shared with me. She used more eggplant than called for in the recipe, used Asiago ravioli and added a clove of garlic. Other than that, she made the recipe exactly as printed. It was a delicious meal that was quick and easy. Five stars for sure ...... I will be making it myself in the near future!
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.
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.