Ravioli with Ratatouille

Ravioli with Ratatouille

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10 min.
25 min.
4 Servings

Whole Wheat Ravioli with Ratatouille features a delicious combination of sautéed squash, diced eggplant, roasted red peppers and zucchini in a rich marinara sauce with fresh basil as an extra accent. Elegant and easy, this dish is great for entertaining or special family occasions.


  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow squash, cut in half lengthwise and sliced
  • 2 small zucchini, cut in half lengthwise and sliced
  • 1 1/3 cups diced eggplant
  • 1/2 cup diced roasted red peppers
  • 1/3 cup diced onion
  • 2 teaspoons finely chopped garlic
  • 1 cup chicken broth
  • 3/4 cup BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 3 tablespoons sliced fresh basil
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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PREPARE pasta according to package directions.

HEAT oil in large, nonstick skillet over high heat until very hot. Add squash, zucchini and eggplant; cook, stirring occasionally, for 3 minutes. Add red peppers, onion and garlic; cook, stirring occasionally, for an additional 2 minutes. Add broth, sauce and basil; reduce heat to medium. Cook, stirring occasionally, for 2 minutes. Toss pasta with sauce. Top with cheese; season with ground black pepper, if desired. Serve immediately.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 370
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 950mg (39% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 4g (17% of DV)
  • Sugars: 5g
  • Protein: 11g
  • Vitamin A: 30% of DV
  • Vitamin C: 50% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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