2 packages (350 g each) store-bought cheese ravioli
1 cup (255 g) cottage cheese
1 cup (100 g) grated mozzarella cheese
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.
With the rack in the middle position, preheat the oven’s broiler.
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.
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.