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One-Pan Tuscan Ravioli

Servings: 4 / Total Time: 25 mins

9/15/2021, noon

One-Pan Tuscan Ravioli Servings: 4 / Total Time: 25 mins

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.

One-Pan Tuscan Ravioli Recipe photo by Taste of Home