Ratatouille Ravioli
Elevate your pasta night with the vibrant, Mediterranean-inspired Ratatouille Ravioli—a recipe that beautifully combines homemade pasta and the bold flavors of classic ratatouille. This dish features tender, hand-rolled ravioli stuffed with a savory medley of eggplant, zucchini, red bell pepper, and onions, all simmered with garlic, thyme, and chopped basil before being blended with creamy ricotta and Parmesan cheeses. With delicate craftsmanship and rustic charm, the ravioli is carefully sealed to embrace the hearty vegetable filling, then cooked to perfection. Serve this delightful creation with a zesty tomato basil sauce or a simple olive oil drizzle to enhance the layers of flavor. Ideal for impressing guests or treating yourself, Ratatouille Ravioli pairs traditional pasta-making techniques with the wholesome essence of Provençal cooking for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 large Egg (for egg wash)
- 1 small Eggplant
- 1 small Zucchini
- 1 Red bell pepper
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 cup Diced tomatoes (canned)
- 1 teaspoon Fresh thyme
- 5 Fresh basil leaves
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Black pepper
- 2 tablespoons Water (as needed)
Instructions
In a large mixing bowl or on a clean countertop, combine the all-purpose flour, semolina flour, and salt to make the pasta dough. Create a well in the center.
Crack 3 large eggs into the center of the well and add 1 tablespoon of olive oil. Gradually mix the flour into the wet ingredients using a fork until combined, then knead by hand for 8–10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the ratatouille filling: Dice the eggplant, zucchini, red bell pepper, and onion into small cubes. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 2–3 minutes.
Add the eggplant, zucchini, and red bell pepper to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender. Stir in the diced tomatoes, thyme, and black pepper, and simmer for 10 minutes until thickened.
Remove the skillet from heat and stir in the chopped basil leaves. Allow the mixture to cool slightly, then transfer to a food processor. Pulse a few times to create a chunky-textured filling (do not over-puree). Mix in the ricotta and Parmesan cheeses.
Divide the pasta dough into two equal portions and roll them out into thin sheets using a pasta machine or rolling pin. Aim for about 1/16-inch thickness.
Spoon small mounds of ratatouille filling (about 1 teaspoon each) onto one sheet of pasta, spacing them about 2 inches apart.
Brush the edges of the pasta sheet and around each filling mound with a beaten egg wash to help seal the ravioli.
Carefully place the second sheet of pasta over the first, pressing gently around each mound of filling to seal the edges. Use a ravioli cutter or sharp knife to cut into individual ravioli pieces. Ensure the edges are fully sealed by pressing with your fingers or a fork.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–5 minutes, or until they float to the surface.
Serve immediately with your favorite sauce, such as a light tomato basil sauce, or simply drizzle with olive oil and sprinkle with additional Parmesan cheese.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 40.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2074 mg | 160% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3697 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
