Winter Ratatouille with Pumpkin Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 eggplants, diced1 large onion, diced1 Delicata squash, seeded & sliced2 zucchini squash, diced1 bunch kale, deveined and chopped (about 3 cups)6 plum tomatoes, diced1 can diced tomatoes with juice1 small can sliced black olives3 cloves garlic, minced1/4 cup cider vinegar3 tbsp olive oil2 tbsp Herbs de Province (or mixed Italian herbs with basil)1 tsp Splenda1 bay leaf1/2 tbsp red pepper flakes2 cloves1 pkg Bergatini Pumpkin Ravioli1/4 cup Parmesan cheesesalt & pepper to taste
Salt the diced egg plant and let soak for 10 minutes. Rinse well with water & drain. This helps remove the bitterness from the seeds - you'll notice the drained water will be brown in colour.
In a large pot, combine eggplant, squash and onion with olive oil and toss over high heat until eggplant starts to brown & condense. Add zucchini, garlic and plum tomatoes, stirring to combine. Add cider vinegar and spices.
Once mixture has begun to condense in volume and release cooking juices, add kale and cook another 10 minutes. Mixture should be simmering over med-high heat.
Add canned tomatoes and bring back to a boil before adding pasta. Simmer until pasta is al dente, then turn off heat and allow the flavours to mellow together.
This dish gets better with time. Allowing the veggies to sit together and meld with the spices makes day 3 or 4 of this dish even better than the first.
Top with cheese and serve warm.
Serving Size:�Makes 6 HUGE servings
In a large pot, combine eggplant, squash and onion with olive oil and toss over high heat until eggplant starts to brown & condense. Add zucchini, garlic and plum tomatoes, stirring to combine. Add cider vinegar and spices.
Once mixture has begun to condense in volume and release cooking juices, add kale and cook another 10 minutes. Mixture should be simmering over med-high heat.
Add canned tomatoes and bring back to a boil before adding pasta. Simmer until pasta is al dente, then turn off heat and allow the flavours to mellow together.
This dish gets better with time. Allowing the veggies to sit together and meld with the spices makes day 3 or 4 of this dish even better than the first.
Top with cheese and serve warm.
Serving Size:�Makes 6 HUGE servings
Nutritional Info Amount Per Serving
- Calories: 311.5
- Total Fat: 11.4 g
- Cholesterol: 19.9 mg
- Sodium: 386.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 13.1 g
- Protein: 8.9 g
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