Save on Pinterest

One-Pan Tuscan Ravioli

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

  • 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 Facts
1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.

Recommended Video