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Ratatouille with Ravioli Recipe

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This recipe for Ratatouille with Ravioli, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tami Boeck


1 T. oil
1 c. chopped onion
1 garlic clove, minced
1 small eggplant, cut into inch cubes (2 cups)
1 zucchini, cut lengthwise in half and into inch slices
1 (14.5 oz.) can diced peeled tomatoes, undrained
c. chopped green bell pepper
tsp. dried basil
tsp. salt
tsp. pepper
⅛ tsp. fennel seed
1 (o oz.) pkg. refrigerated cheese filled ravioli

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onion and garlic; cook until tender. Stir in remaining ingredients except ravioli. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Cook uncovered for an additional 5-10 minutes or until thickened, stirring occasionally.
Meanwhile, cook ravioli to desired doneness as direct on package. Drain. Add cooked ravioli to vegetable mixture; toss to combine.




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