One-Pan Tuscan Ravioli

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 tbsp. olive oil
  • 2 cups cubed eggplant
  • 14.5 oz. can Italian diced tomatoes, undrained
  • 14.5 oz. can chicken broth
  • 1 medium zucchini, halved lengthwise and sliced
  • 9 oz. package refrigerated cheese ravioli
  • 15 oz. cannellini beans, rinsed and drained
  • Shredded Parmesan
  • Thinly sliced fresh basil

Directions

  1. In a large skillet, heat the oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.

  2. Stir in the 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.

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