Late summer vegetables are transformed into a rich, spicy ratatouille. Serve over cheese ravioli for a comforting pasta dinner.
I thought the baseball season was getting long, but then Sunday Night Football arrived and made “Sunday” feel like an all-day affair. My spouse watches every game, so I ended up with plenty of time in the kitchen to cook and sulk in equal measure.
This spicy ravioli ratatouille is my version of comfort food for those football-filled weekends — the kind you eat while your partner monopolizes the TV. It’s ideal for late summer when tomatoes, eggplants, and peppers are at their peak.
The method is a bit more involved than some ratatouille recipes, but the extra steps are worth it. Each vegetable is sautéed separately in the same pan so their flavors develop individually before they are combined. Once combined, the vegetables simmer together for about 20 minutes while the ravioli cooks, creating a cohesive, silky sauce that feels luxurious and deeply flavorful.
Silky. Lush. Perfect for a generous bowl topped with a few extra ravioli.
I love mini raviolis for the visual charm, but use whatever cheese ravioli or stuffed pasta you prefer. Tortellini would work well, too.
- 1/2 cup olive oil, divided
- 5 garlic cloves, minced, divided
- 2 cups chopped tomatoes, cut into 3/4-inch pieces
- kosher salt
- 2–3 pinches red chili flakes (to taste)
- 2 cups chopped onions, cut into 3/4-inch pieces
- 2 medium zucchini, cut into 3/4-inch pieces
- 3 red bell peppers, seeded and cut into 3/4-inch pieces
- 1 medium eggplant, cut into 3/4-inch pieces
- 1/3 cup water
- 30 basil leaves, divided
- 1 bay leaf
- 1 1/2 lb ravioli
- Bring a large pot of salted water to a boil.
- In a large sauté pan over medium-high heat, warm 1 tbsp olive oil. Add one-fifth of the garlic, 1/4 tsp salt, and the tomatoes. Season with chile flakes and sauté until softened, about 4 minutes. Transfer to a medium saucepan and set aside.
- In the same pan, add another tbsp olive oil. Add one-fifth of the garlic, 1/4 tsp salt, and the onions. Sauté until slightly soft and lightly golden, about 4–5 minutes. Transfer to the saucepan with the tomatoes.
- Repeat with another tbsp olive oil, one-fifth of the garlic, 1/4 tsp salt, and the zucchini. Cook over high heat until browned, about 4–5 minutes. Transfer to the saucepan with the other vegetables.
- Add another tbsp olive oil and one-fifth of the garlic to the pan. Stir in the bell peppers and 1/4 tsp salt. Cook over medium-high heat until browned, about 4–5 minutes. Transfer to the saucepan.
- Finally, add the remaining olive oil, the last of the garlic, the eggplant, and 1/4 tsp salt to the pan. Sauté until browned and cooked through, adding a splash of water if the pan becomes too dry. Transfer the eggplant to the saucepan.
- To the saucepan of vegetables add 1/3 cup water, 10 whole basil leaves, and the bay leaf. Bring to a simmer, cover, and cook over medium heat for 20 minutes to let the flavors meld.
- While the ratatouille simmers, cook the ravioli according to package directions. Drain and toss the ravioli with the ratatouille. Season to taste with salt and black pepper, remove the bay leaf, and serve topped with the remaining basil leaves.
More late summer veggie love:
Late Summer Vegetable Stew with Brown Butter Cornbread
Gratin with Tomatoes, Eggplant, and Chard
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
From Around the Web:
Late Summer Bruschetta — A Cozy Kitchen
Fig Goat Cheese Salad with Fig Vinaigrette — Nutmeg Nanny
Ratatouille Pappardelle — A Cedar Spoon
Tomato and Basil Bake — Taste and Tell
Late Summer Corn Soup with Fresh Herbs — Once Upon A Chef