One-Pan Tuscan Ravioli
"Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California..."
INGREDIENTS
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1 tablespoon olive oil
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2 cups cubed eggplant (1/2 inch)
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
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1 package (9 ounces) refrigerated cheese ravioli
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1 can (15 ounces) cannellini beans, rinsed and drained
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Shredded Parmesan cheese
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Thinly sliced fresh basil
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