You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Ratatouille Ravioli with Tomato Cream Sauce Ratatouille Ravioli with Tomato Cream Sauce by Tarla Dalal Ravioli is one of the best-known stuffed pasta dishes, famous beyond the shores of Italy. It is said that ravioli originally came from Liguria and was invented to use up left-over food. This recipe of small square envelopes of pasta dough enclosing a mixed vegetable stuffing served with a tomato sauce, spiked with oregano and chilli is sure to tickle the Indian palate which craves for spice. You can divide the making of ravioli into easy stages that can be completed well in advance. Make the filling and the sauce one day, then make the pasta dough and shape the ravioli the next day. Remember to toss the ravioli in the sauce just before serving and then to eat it quickly! 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Cooking Time: 25 mins. Total Time: 55 mins 4Serves 4. Show me for servings Ingredients For the ratatouille filling1/4 cup finely chopped zucchini1/4 cup finely chopped brinjals (baingan / eggplant)1/4 cup capsicum , finely chopped1/4 cup onions, finely chopped1 tsp finely chopped garlic1/2 cup finely chopped tomatoes1/2 tsp dried oregano1 tbsp olive oil or oil salt to tasteFor the ravioli For the tomato cream sauce1 1/2 cups tomato pulp1 tbsp garlic (lehsun), finely chopped1 onion, finely chopped2 tbsp tomato puree1 tsp sugar1/2 tsp dried oregano4 to 5 tbsp fresh cream3 tbsp olive oil or oil salt to tasteFor the garnish 2 tbsp grated processed cheese1/2 tsp dry red chilli flakes (paprika) Method Main ProcedureFor the ratatouille filling For the ratatouille filling Heat the olive oil in a pan, add the zucchini, eggplant, capsicum, onions and garlic and sauté for 2 minutes. Add the tomatoes and salt and cook on a slow flame till the moisture evaporates (approximately 5 to 7 minutes). Sprinkle the oregano and mix well. Allow to cool completely.For the ravioli For the ravioli Divide the pasta dough into 2 portions and roll out each portion as thinly as possible without breaking the dough.Brush one sheet with cold water and place the ratatouille filling in little heaps (using a teaspoon) on it at regular intervals. Cover with the second sheet of pasta and press around each mound of filling. Cut with a small cookie cutter or knife into squares of 30 mm. x 30 mm. (1 1/4 " x 1 1/4") and keep aside.Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece and cook a few pieces at a time for about 3 minutes. Drain the ravioli and transfer it into a bowl of cold water to refresh it. Drain again and keep aside. For the tomato cream sauce For the tomato cream sauce Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.Add the tomato pulp and cook till the sauce thickens.Add the tomato purée, sugar, salt and 1/2 cup of water and bring to a boil.Add the oregano and cream and mix well. Keep aside.How to proceed How to proceed Heat the tomato cream sauce and spoon it onto a plate.Top with the ravioli and garnish with the cheese and chilli flakes. TipsIf the ravioli has turned cold, refresh it by immersing it in hot water for a few seconds. Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them. Nutrient values per servingEnergy225 calProtein2 gCarbohydrates9.6 gFiber2.9 gFat20 gCholesterol0 mgVitamin A672.6 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B30.7 mgVitamin C46.5 mgFolic Acid41.5 mcgCalcium81.2 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium22 mgPotassium251.1 mgZinc0.2 mg