Reviewed: Aug. 18, 2009

Very clever and delicious idea! I opened a can of pureed tomatoes instead of diced, so mine was more saucy than it should have been, but it worked. I used a smaller but deep casserole so I put a little sauce in the bottom, layer of ravioli, veggies and sauce, more ravioli and topped with the rest of the veggies and sauce, and cheese. While I love traditional ratatouille, I usually need to have something else with it as it's not too filling for me - the ravioli makes this a complete, and delicious, meal! Thanks for sharing!

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63 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 15, 2010

Like everyone, I made changes to suit my own style and ingredients, but the basic recipe here is a wonderful canvas to build on. It was wonderful. My changes---I used a pint jar of tomato sauce (home canned) in place of the diced tomatoes, sausage cheese torteloni in place of ravioli because that's what I had on hand, added mushrooms, used fresh parsley and pesto concentrate from a tube instead of dried because dried parsley and dried basil are about the most useless and flavorless dried herbs there are, and I added a little bit of grated parmesan to the mozzarella just because I wanted to finish up the bit I had.

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39 users found this review helpful

Reviewer:

HONEYWINE01

Cooking Level: Expert

Home Town: Ferndale, Michigan, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Oct. 20, 2010

Wow, this is stellar! I'm not normally a fan of eggplant, but I could really eat this every day. We didn't have parsley on hand, and I'm not sure what it would have added. Used fresh ravioli instead of frozen, and didn't bother pre-cooking it. I added a yellow squash, too, because we didn't have quite enough zucchini. This will go on permanent rotation.

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35 users found this review helpful

Reviewer:

OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

Reviewed: Aug. 16, 2009

This is fantastic. I used half Fire-Roasted canned tomatoes and half fresh from the garden, and added mushrooms. Also used a 5-cheese blend instead of just mozzarella. I went to put the leftovers away and my family had demolished the whole casserole! Will definitely make again.

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20 users found this review helpful

Reviewer:

DMEDTRANS

Reviewed: Aug. 13, 2009

Very tasty and easy to prepare. Great way to use garden vegetables. I used very ripe fresh tomatoes from the garden and it turned out wonderful.

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20 users found this review helpful

Reviewer:

brandee

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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14 users found this review helpful

Reviewer:

cookingin613

Cooking Level: Intermediate

Reviewed: Aug. 10, 2009

This is excellent. My husband likes both ratatouille and ravioli. What a wonderful way to give him both.Add your own favorite seasonings to your taste. Will make on a routine basis...

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12 users found this review helpful

Reviewer:

snappsie

Reviewed: Aug. 23, 2009

Hubby thought this was great; I thought it was all-right! Lots of good veggies, maybe a spicier ravioli would help perk it up; something with sausage maybe!

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11 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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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10 users found this review helpful

Reviewer:

Martin L

Reviewed: Aug. 17, 2009

This is such an awesome recipe. I used the veggies stated in the recipe and also added some chopped asparagus that I had in the fridge. I wasn't quite sure how it was going to be at first but I was pleasantly surprised.

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9 users found this review helpful