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.

Nutriscore Rating: 73/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

While the dough is resting, prepare the ratatouille filling: Dice the eggplant, zucchini, red bell pepper, and onion into small cubes. Mince the garlic.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spoon small mounds of ratatouille filling (about 1 teaspoon each) onto one sheet of pasta, spacing them about 2 inches apart.

Step 9

Brush the edges of the pasta sheet and around each filling mound with a beaten egg wash to help seal the ravioli.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	2003.9 grams (2003.9g)

Amount per serving	% Daily Value*
Calories	2607

Total Fat 93.90g	120%
Saturated Fat 36.90g	185%
Polyunsaturated Fat 3.00g
Cholesterol 939mg	313%
Sodium 5458mg	237%
Total Carbohydrate 328.60g	119%
Dietary Fiber 36.10g	129%
Total Sugars 40.90g
Protein 121.80g	244%

Vitamin D 164IU	820%
Calcium 2074mg	160%
Iron 28mg	154%
Potassium 3697mg	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.

Source of Calories

Fat: 31.9%

Protein: 18.4%

Carbs: 49.7%