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
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
