Low Fat Ratatouille with Ravioli Recipe

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Recipe Category: Oven

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Low Fat Ratatouille With Ravioli Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 zucchini, halved lengthwise, cut into 1/4-inch slices
  • 14 1/2 ounces diced peeled seasoned tomatoes, undrained
  • 1/2 cup chopped green bell pepper
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon fennel seed
  • 9 ounces refrigerated cheese ravioli, reduced-calorie , or 2 cup frozen ravioli

    • Method

  • In Dutch oven or large saucepan over medium-high heat, heat oil.
  • Add onion and garlic; cook until tender.
  • Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed.
  • Bring to a boil.
  • Reduce heat; cover and simmer 20 minutes, until vegetables are tender.
  • Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally.
  • Meanwhile, prepare ravioli to desired doneness as directed on package.
  • Drain.
  • Add ravioli to vegetable mixture; toss to combine.
  • Makes 4 servings.
  • Preparation time: 20 minutes.
  • Cooking time: 30 minutes.
  • Per serving: About 212 cal, 9 g pro, 31 g car, 7 g fat, 30% cal from fat, 35 mg chol, 482 mg sod, 3 g fiber.

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