RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
RATATOUILLE BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE RAVIOLI
I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library.
Provided by nemokitty
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
- Simmer, covered, about 20 minutes or till vegetables are tender.
- Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
- Cook ravioli according to package, drain.
- Add ravioli to vegetable mixture, toss gently.
- Sprinkle with parmesan cheese.
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
THE BEST RATATOUILLE RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper
Provided by Camilla Meritan
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
- Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
- Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
- Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
- Serve warm.
More about "ratatouille ravioli recipes"
RATATOUILLE PASTA RECIPE | BON APPéTIT
From bonappetit.com
RATATOUILLE RAVIOLI - PARENTSCANADA
From parentscanada.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
RATATOUILLE WITH RAVIOLI | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
RATATOUILLE BAKED ZITI RECIPE - PILLSBURY.COM
From pillsbury.com
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN …
From themediterraneandish.com
RAVIOLI RATATOUILLE | RICARDO
From ricardocuisine.com
5/5 (9)Total Time 45 minsCategory Main Dishes
EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
ROASTED RATATOUILLE PASTA - THE WOKS OF LIFE
From thewoksoflife.com
RAVIOLI RATATOUILLE | RICARDO
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH PACKAGED RAVIOLI
From tasteofhome.com
GRILLED RATATOUILLE SOUP WITH BREADED RAVIOLI | RECIPE - RACHAEL …
From rachaelrayshow.com
RAVIOLIS GRATINéS à LA RATATOUILLE | RICARDO | RECIPE | RECIPES ...
From pinterest.ca
THE BEST TOASTED RAVIOLI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RAVIOLI RATATOUILLE - RECIPES LIST
From recipes-list.com
RAVIOLI RATATOUILLE 2021 EASY RECIPE TOP
From easyrecipe.top
10 BEST RAVIOLI RECIPES | YUMMLY
From yummly.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
RATATOUILLE RAVIOLI WITH TOMATO CREAM SAUCE RECIPE, ITALIAN RECIPES
From tarladalal.com
33 BEST RAVIOLI FILLING IDEAS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED RATATOUILLE WITH SPAGHETTI - COOKIE AND KATE
From cookieandkate.com
CALORIES OF RATATOUILLE RAVIOLI WITH TOMATO CREAM SAUCE
From tarladalal.com
RATATOUILLE RAVIOLI | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
RECIPE: RATATOUILLE WITH RAVIOLI - RECIPELINK.COM
From recipelink.com
BAKED RATATOUILLE RAVIOLI RECIPE | NINJA® | NUTRI NINJA® AUTO-IQ ...
From ninjakitchen.com
LAMB CHOPS WITH RATATOUILLE AND RAVIOLI - TASTE OF THE SEACOAST
From tasteoftheseacoast.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FRENCH RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
RAVIOLI RATATOUILLE | RICARDO | RECIPE | RECIPES, VEGETABLE RECIPES ...
From pinterest.ca
EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
From spendwithpennies.com
RAVIOLI FILLED WITH RATATOUILLE | PETA
From peta.org
30 RAVIOLI RECIPES THAT’LL FILL YOU WITH JOY - TASTE OF HOME
From tasteofhome.com
HOMEMADE RAVIOLI - ALTON BROWN
From altonbrown.com
RATATOUILLE RAVIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RATATOUILLE RAVIOLI RECIPE - FOOD.COM | RECIPE | RAVIOLI RECIPE ...
From pinterest.co.uk
RATATOUILLE RAVIOLI - DAILY BREAD NUTRITION
From thedailybreadnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #vegetables #onions #peppers #tomatoes
You'll also love