About this recipe:This is a delicious and easy way to combine veggies with fresh ravioli to make a satisfying pasta bake. You could make a non-vegetarian version by using meat-filled ravioli, but this is great as is!
1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
170g diced aubergine
250g chopped courgette
1 green pepper, chopped
1 (400g) tin chopped tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 (500g) pack fresh cheese ravioli
90g grated mozzarella cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4; lightly grease a 2.5 litre baking dish with a bit of olive oil.
Heat the olive oil in a large frying pan over medium heat; cook and stir the garlic, onion and aubergine with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the courgette, pepper, tomatoes, basil, parsley, salt and black pepper; bring the mixture to the boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
Cook the ravioli as directed on the packet; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Substitute 2 or 3 fresh tomatoes for the tinned tomatoes when in season.