Baked Ratatouille Ravioli is a vegetarian casserole layered with cheese ravioli, a seasoned sauce of eggplant, zucchini, red bell pepper, and tomatoes, topped with melted mozzarella and fresh basil. Serve with a simple green salad.
Ratatouille Meets Ravioli
Ratatouille is a classic French Provençal vegetable dish made with eggplant, zucchini, bell pepper, tomatoes, and herbs. It originated in Nice and is traditionally served as a side dish or light main course.
This recipe uses the same vegetable combination as a sauce base layered over cheese ravioli and baked casserole-style, for a heartier, more substantial dish.
A Note on the Eggplant
Salting the eggplant before cooking is not optional here. Eggplant holds a significant amount of water, and salting it draws that moisture out before it hits the skillet.
Skipping this step will cause the eggplant to steam rather than sauté, resulting in a watery sauce that does not hold up well in the casserole. Thirty minutes is enough. Pat it thoroughly dry before cooking.
Ingredients for Baked Ratatouille Ravioli
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Olive Oil – For sautéing the vegetables.
- Yellow Onion and Garlic – The aromatic base of the sauce.
- Eggplant – Look for a firm eggplant with smooth, shiny skin and no soft spots. It should feel heavy for its size.
- Zucchini and Red Bell Pepper – Both add color and a natural sweetness that balances the earthiness of the eggplant.
- Diced Tomatoes – Use a good quality brand here. The tomatoes are a significant part of the sauce, and the quality comes through in the finished dish. San Marzano style is a great option.
- Dried Oregano – A simple seasoning that keeps the flavor profile clean and Italian.
- Kosher Salt and Ground Black Pepper
- Cheese Ravioli – Fresh refrigerated ravioli gives the best result here. Shelf-stable ravioli from the pasta aisle tends to be thicker and does not absorb the sauce as well.
- Mozzarella – Freshly shredded melts more smoothly than pre-shredded.
- Fresh Basil – For a light and bright finish.
Make it Vegan: Use plant-based cheese ravioli and dairy-free mozzarella.
How to Make Baked Ratatouille Ravioli
STEP ONE: Preheat and prep. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
STEP TWO: Salt the eggplant. Spread the eggplant on a paper towel-lined surface. Sprinkle generously with salt and let sit for 30 minutes. Pat thoroughly dry with paper towels.
STEP THREE: Sauté. In a large skillet, heat the olive oil over medium-high heat. Add the onion and eggplant. Cook for 5 minutes, stirring frequently, until the onion is softened and the eggplant is lightly golden in places. Add the garlic and continue cooking for an additional 30 seconds.
STEP FOUR: Build and simmer. Add the zucchini, red bell pepper, diced tomatoes (with half the liquid drained), dried oregano, salt, and ground black pepper. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes to heat through.
STEP FIVE: Par-cook the ravioli. Bring a medium pot of water to a boil and cook the cheese ravioli for 2 minutes less than the package directions. They will finish cooking in the oven. Drain and spread evenly in the prepared baking dish.
STEP SIX: Assemble. Remove the vegetable sauce from the heat and pour evenly over the ravioli. Sprinkle the mozzarella cheese evenly over the top.
STEP SEVEN: Bake. Bake, uncovered, for 15 minutes until the cheese is melted.
STEP EIGHT: Rest and serve. Let the casserole rest for 5 minutes, then sprinkle with fresh basil and serve hot.
Frequently Asked Questions
Salting draws out excess moisture from the eggplant before cooking. This allows it to sauté and develop some color in the skillet rather than steaming in its own liquid, which would make the sauce watery.
Yes. About 2 cups of fresh, diced tomatoes can be substituted for the canned tomatoes. Keep in mind that fresh tomatoes have more liquid than canned, so you may need to simmer the sauce a little longer to reach the right consistency.
Yes. Spinach-and-ricotta ravioli or mushroom ravioli both work well and complement the vegetable sauce.
Yes. The vegetable sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to bake, par-cook the ravioli, assemble the casserole, and bake as directed.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through, or in the microwave in short intervals. The ravioli will soften slightly upon reheating, which is normal.
More Italian-Inspired Recipes
- Eggplant Parmesan
- Caramelized Onion Spaghetti
- Lentil Meatball Stroganoff
- Garlic Butter Pasta
- Italian Chili
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Baked Ratatouille Ravioli Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons garlic cloves minced
- ½ cup yellow onion chopped
- 2 cups eggplant diced
- 2 cups zucchini diced
- 1 cup red bell pepper chopped
- 1 can diced tomatoes half the liquid drained
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 9 oz package cheese ravioli
- 2 cups mozzarella cheese shredded
- 2 tablespoons fresh basil leaves chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Spread the eggplant on a paper towel-lined surface. Sprinkle generously with salt and let sit for 30 minutes. Pat thoroughly dry with paper towels.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and eggplant. Cook for 5 minutes, stirring frequently, until the onion is softened and the eggplant is lightly golden in places. Add the garlic and continue cooking for an additional 30 seconds.
- Add the zucchini, red bell pepper, diced tomatoes (with half the liquid drained), dried oregano, salt, and ground black pepper. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes to heat through.
- Bring a medium pot of water to a boil and cook the cheese ravioli for 2 minutes less than the package directions. They will finish cooking in the oven. Drain and spread evenly in the prepared baking dish.
- Remove the vegetable sauce from the heat and pour evenly over the ravioli. Sprinkle the mozzarella cheese evenly over the top.
- Bake, uncovered, for 15 minutes until the cheese is melted.
- Let the casserole rest for 5 minutes, then sprinkle with fresh basil and serve hot.
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