Taste of Home
One-Pan Tuscan Ravioli
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
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
-
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.
Nutrition Facts
1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC