Ravioli Ratatouille
Here’s an excellent plan B on nights when you’re running more ragged than usual. Knowing it’s in your back pocket will definitely ease some of the stress of sitting in…
Instructions
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1
In a large ovenproof skillet over medium-high heat, brown the eggplant in the oil. Add the zucchini, onion and garlic. Cook for 5 minutes or until the vegetables are tender, adding oil, if needed. Add the tomatoes and pepper flakes. Let simmer over medium-low heat for 8 minutes, stirring frequently. Season with salt and pepper. Set aside.
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2
With the rack in the middle position, preheat the oven’s broiler.
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3
Meanwhile, in a large pot of salted boiling water, cook the ravioli until tender. Set aside 3/4 cup (180 ml) of the cooking water. Drain the ravioli and add to the ratatouille. Add the reserved cooking water to thin out the sauce, if needed.
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4
In a bowl, combine the cheeses. Spoon dollops of the mixture over the pasta. Bake for 3 minutes or until the cheese is golden brown. Let rest for 5 minutes before serving.
Here’s an excellent plan B on nights when you’re running more ragged than usual. Knowing it’s in your back pocket will definitely ease some of the stress of sitting in traffic! With store-bought ravioli and a quick ratatouille made up to three days in advance and frozen, then thawed in the fridge, it all comes together in the blink of an eye.
