Reviewed: Nov. 22, 2009

I added chicken and polenta and kept the ravioli out to keep the calories down. My co-workers were so jealous when this dish started turn our break room into a garlic scented paradise. This dish is so EASY and YUMMY! I made my own polenta from a recipe from this site. I lined the bottom of the pan with it. Your mouth will be dripping when the aroma's start hitting your nose. If you love veggies, you'll love this dish.

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Mattie Hyde

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 18, 2009

My 2 year old even liked it!

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MeSprague

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

I loved it! Very tasty. I think you could use almost any combination of veggies & it would turn out delicious.

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Nicole C.

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Reviewed: Oct. 13, 2009

This is good. The eggplant in mine was slightly undercooked. Next time, I might just add more zucchini and omit the eggplant. It could use a bit of zing, maybe next time I'll add 1/4 tsp red pepper flakes. I would also sprinkle parmesan cheese on top.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 6, 2009

Mmmm I am enjoying this right now and it is wonderful. I made just a few changes though. I needed to make it quick so instead of a casserole, I mixed the cheese into the vegetable mixture and poured that over the ravioli. I also added a bunch of parmesan cheese on top. And it enjoyed it that way instead of baking. It is excellent!

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jeaniehursey

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Reviewed: Sep. 19, 2009

I loved this recipe, I wanted to eat just the vegetables! I think I would have preferred it without the ravioli, or maybe a different kind of pasta. But the flavor of the veggies all together was very tasty.

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Noah's Mom

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

Made this last night...unfortunately, the eggplant I bought earlier in the week didn't make it, but I used all he oher veggies and a can of fire-roasted tomatoes, kept everything else the same. It was great, we all loved it! Thanks for the recipe!

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TRACY32999

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 17, 2009

This is a great fall recipe since I was able to buy almost everything at my local farmers' market. I left the peel on (it's full of anti-oxidants!)...especially since I used baby eggplants and their skin was not too tough. I also used fresh tomatoes (3 large) to cut down on the sodium and had to add a little bit of water because of it. I used fresh spinach ravioli instead of cheese ravioli. This is a really healthy and yummy dish. It tastes even better reheated the next day.

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cookingin613

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

Great recipe. I substituted home-grown tomatoes and the equivalent amounts of fresh basil and parsely for the dried. I also used whole-wheat spinach ravioli.

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Martin L

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Reviewed: Sep. 9, 2009

Yum what a great recipe! I love the idea of using ready made ravioli! I did add 1 1/2 cups of tomato sauce and sliced mushrooms. Thanks!

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Shantal B

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 1, 2009

WOW...My new step-daughters are both Vegetarians. So I was despritly looking for something to please them and my daughters also. (my girls aren't vegetarians) This recipe was PERFECT for all. My husband loves all of my cooking, but I haven't cooked for his daughters till now. It was so tasty and hearty, we all kept eating more even though we were stuffed. To suit everyone's taste., I put the garlic and parm. cheese on the table. TY for the "hit" of a veggie dish for my new daughters!

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Amy Filson

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Pennsburg, Pennsylvania, USA

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Reviewed: Aug. 31, 2009

Maybe it was the bitter eggplant, but my family did not like this. Good idea, though!

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LALMUFFIN

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Reviewed: Aug. 31, 2009

This was pretty good- liked the addition of ravioli a lot. My husband didn't think it was filling enough, but he's a total meat guy; it was good for me! Will probably make again- oh, and I left out the eggplant and put in yellow squash...I'm not a huge fan of eggplant. Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Aug. 30, 2009

Yum, Yum, Yummy. This was perfect for our farmers market vegetables. I will be making this again. :0)

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JPASCARELLI

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Reviewed: Aug. 30, 2009

I chose this for our last day before school started cooking experience... I was not disappointed.

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Brennan

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Reviewed: Aug. 27, 2009

I had already made some ratatouille when I saw this recipe. I decided to add some extra basil and parsley to my ratatouille to make it more like the recipe. I did use chicken and cheese ravioli instead of just cheese ravioli and added more mozzarella cheese on top to make sure the entire casserole was covered with it. The results were fantastic. Luckily, we have leftovers so we can have some more tomorrow night! This recipe will go into my special file.

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