Winter Ratatouille with Pumpkin Ravioli
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Winter Ratatouille with Pumpkin Ravioli calories by ingredient
Introduction
Delicata winter squash is used in this recipe with pumpkin ravioli, kale and the traditional favorites. Packs a PUNCH of good-for-you nutrients.Both Delicata and eggplant can be cooked with the skin on. Delicata's skin is so soft you can eat it with the squash as it cooks to the same consistency. Eggplant skin is a matter of preference, but it adds a nice consistency and colour to the plate. Makes for a very pretty dish. Delicata winter squash is used in this recipe with pumpkin ravioli, kale and the traditional favorites. Packs a PUNCH of good-for-you nutrients.
Both Delicata and eggplant can be cooked with the skin on. Delicata's skin is so soft you can eat it with the squash as it cooks to the same consistency. Eggplant skin is a matter of preference, but it adds a nice consistency and colour to the plate. Makes for a very pretty dish.
Number of Servings: 6
Ingredients
-
2 eggplants, diced
1 large onion, diced
1 Delicata squash, seeded & sliced
2 zucchini squash, diced
1 bunch kale, deveined and chopped (about 3 cups)
6 plum tomatoes, diced
1 can diced tomatoes with juice
1 small can sliced black olives
3 cloves garlic, minced
1/4 cup cider vinegar
3 tbsp olive oil
2 tbsp Herbs de Province (or mixed Italian herbs with basil)
1 tsp Splenda
1 bay leaf
1/2 tbsp red pepper flakes
2 cloves
1 pkg Bergatini Pumpkin Ravioli
1/4 cup Parmesan cheese
salt & pepper to taste
Directions
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