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One-Pan Tuscan Ravioli

Name: One-Pan Tuscan Ravioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

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

One-Pan Tuscan Ravioli Recipe photo by Taste of Home

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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.

One-Pan Tuscan Ravioli

Total Time

Makes

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