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Ravioli and Eggplant Stew

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Ravioli and Eggplant Stew
  • Prep 15 min
  • Total 55 min
  • Servings 4
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Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that’s sprinkled with cheese.
Updated Nov 16, 2010

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 2 cups cubed eggplant
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1 cup water
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
  • 1 package (9 ounces) refrigerated cheese-filled ravioli
  • 1 cup freshly shredded Parmesan cheese

Steps

  • 1
    Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
  • 2
    Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
  • 3
    Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!
  • tip 2
    If you cut up the eggplant ahead of time, brush it with a little lemon juice or dip it in 1 quart cold water mixed with 3 tablespoons lemon juice to prevent the flesh from discoloring.

Nutrition

335 Calories, 21g Total Fat, 16g Protein, 23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
190
Total Fat
21g
Saturated Fat
8g
Cholesterol
80mg
Sodium
1160mg
Total Carbohydrate
23g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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