Ravioli Ratatouille
Ravioli Ratatouille
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Ravioli Ratatouille

20 MIN
25 MIN



  1. In a large ovenproof skillet over medium-high heat, brown the eggplant in the oil. Add the zucchini, onion and garlic. Cook for 5 minutes or until the vegetables are tender, adding oil, if needed. Add the tomatoes and pepper flakes. Let simmer over medium-low heat for 8 minutes, stirring frequently. Season with salt and pepper. Set aside.
  2. With the rack in the middle position, preheat the oven’s broiler.
  3. Meanwhile, in a large pot of salted boiling water, cook the ravioli until tender. Set aside 3/4 cup (180 ml) of the cooking water. Drain the ravioli and add to the ratatouille. Add the reserved cooking water to thin out the sauce, if needed.
  4. In a bowl, combine the cheeses. Spoon dollops of the mixture over the pasta. Bake for 3 minutes or until the cheese is golden brown. Let rest for 5 minutes before serving.


  1. The best Ratatouille ever. The addition of the ravioli makes the difference. Preparation is easy and ingredients are readily available. Bravo, Ricardo.

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