Ravioli with Ratatouille

Nutritional Information

Serving size: 1/4

Servings per recipe: 4

  • Calories 370
  • Calories from Fat 180
  • Total Fat 20g 31%
  • Saturated Fat 4g 20%
  • Cholesterol 35mg 11%
  • Sodium 950mg 39%
  • Carbohydrates 37g 12%
  • Dietary Fiber 4g 17%
  • Sugars  5g
  • Protein 11g
  • Vitamin A 30%
  • Vitamin C 50%
  • Calcium 15%
  • Iron 10%

Ravioli with Ratatouille

BUITONI® Ravioli with Ratatouille

Prep: Min

Total: Min

Serves: 4

Whole Wheat Ravioli with Ratatouille features a delicious combination of sautéed squash, diced eggplant, roasted red peppers and zucchini in a rich marinara sauce with fresh basil as an extra accent. Elegant and easy, this dish is great for entertaining or special family occasions.

 Four Cheese Ravioli
 Marinara Sauce  (15 oz.)
Nutritional Facts



PREPARE pasta according to package directions.

HEAT oil in large, nonstick skillet over high heat until very hot. Add squash, zucchini and eggplant; cook, stirring occasionally, for 3 minutes. Add red peppers, onion and garlic; cook, stirring occasionally, for an additional 2 minutes. Add broth, sauce and basil; reduce heat to medium. Cook, stirring occasionally, for 2 minutes. Toss pasta with sauce. Top with cheese; season with ground black pepper, if desired. Serve immediately.