A classic French dish with an Italian twist! My Ratatouille Ravioli is a delicious combination of flavors, nutrients, and satisfaction to impress. If you are interested in this recipe please, keep on reading.
If you had to ask me one of my favorite movies of all time, Ratatouille would definitely be on that list (and I’m not just saying that for the blog). It’s such a cute movie with food that sounds incredibly appetizing. What’s not to love?? Ever since seeing that movie for the first time, I wanted to try ratatouille.
But, I don’t know about y’all but, that’s a rare find down here in the South. Although, one night, my husband and I were doing a date box from Faith Night In Box. It was the first date box we ever tried from them, and it came with a dinner menu. The entree option it listed was for French Bread Ratatouille Pizza. So, obviously I was super excited to try it! It was beyond what I had hoped for or imagined ratatouille would be. It had the veggies diced and cooked piled on top of hollowed out french bread that was slathered with sun-dried tomato pesto and topped with a ton of Mozzarella. I even had leftover that I took to work for lunch the next day, and one of my co-workers (and best friend) loved it so much, she would ask for it on occasion.
Two Years Later…
My co-worker and I were talking about the ratatouille pizza and I had a thought. I had some fresh ravioli in the fridge, some sun-dried tomato pesto in the pantry, and a blog that needed recipes. Thus, my Ratatouille Ravioli was born. I did the veggie mixture as best as I could from memory of the time I made the pizzas 2 years prior. Then, I tossed it all with boiled 4 cheese ravioli and a jar of sun-dried tomato pesto.
The most time consuming part of this recipe is the chopping of the veggies. Aside from that, this recipe comes together in 10-15 minutes. A quick and easy dinner, especially if you do the chopping ahead of time!
Let’s Talk Nutrition:
Y’all know I can’t get through one recipe without talking about some of the health benefits this dish boasts!
- High in antioxidant content, which helps protect our body from cellular damage.
- Some animal studies have shown that eggplant can help reduce LDL cholesterol and triglycerides , though, more research is needed on humans
- High fiber, which promotes gut health, heart health, and weight management.
- Contain polyphenols which have been found to improve blood glucose levels.
- Sun dried tomatoes:
- High fiber
- Good source of iron, potassium, thiamine, & B12
- Contain several antioxidants which play a role in immunity, vision health, and cancer prevention.
- Promotes heart health due to fiber and vitamin and mineral content.
- Contains calcium, magnesium, and phosphorus which are important minerals in bone health and prevention of osteoporosis.
Just a tip
This recipe is a banger y’all. You will see that the recipe calls for 1/2 an eggplant. So, to avoid wasting half an eggplant, I usually double the recipe and make one half into this pasta, and I use the other half to make into the french bread pizza.
The pizza is super simple too. Just cook the veggies according to the recipe. Slice a loaf of french bread in half and then hollow out the middle. Spread the sun-dried tomato pesto on the bread like pizza sauce. Pile on the veggies and top with mozzarella cheese.
Otherwise, you could use the rest of the eggplant to make an eggplant Parmesan or even Baba Ganoush.
I hope you enjoy this recipe as much as I do!
- January 21, 2020
- 20 min
- 440 Cals/Serving
- Print this
- 1/2 Eggplant diced into 1/4 inch pieces
- 1/2 Zucchini diced into 1/4 inch pieces
- 1 Yellow Squash diced into 1/4 inch pieces
- 1 Red Bell Pepper diced into 1/4 inch pieces
- 1/4 cup onion diced
- 1 1/2 tbsp Minced Garlic
- 1 tsp Red Pepper Flakes (you can add more if you like spice)
- 1 tsp pepper
- 1 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 of 8oz Jar Sun-Dried Tomato Pesto
- 2 16 oz bags of 4 Cheese Ravioli
- Parmesan& Italian seasoning to sprinkle on top
- Step 1
- Chop vegetables according to specifications in ingredient list
- Step 2
- In a large pan, heat the olive oil on medium-high heat
- Step 3
- Add in all of the vegetables along with salt, pepper, garlic, and red pepper flakes
- Step 4
- Cook, stirring occasionally, until all vegetables softened- about 15 minutes
- Step 5
- Meanwhile, cook ravioli according to package directions
- Step 6
- Strain ravioli and put into serving dish
- Step 7
- Once vegetables are finished cooking, put vegetables into bowl with the ravioli
- Step 8
- Pour in jar of sun-dried tomato pesto and toss to coat
- Step 9
- Optional:Top with a sprinkle of Parmesan cheese and Italian seasoning
Nutrition Facts for Ratatouille Ravioli
- 440 calories
- 21.2 Grams Total Fat (7.3 Gm saturated)
- 906 mg Sodium
- 38.3 Grams Total Carbohydrate
- 5.6 Grams Fiber
- 9.5 Grams Sugar
- 11.5 Grams Protein
What’s your go to meal for date night?
For my nutrition related content, click here!