It Doesn’t Get Any Better Ravioli

I decided to combine a couple of our favorite sides / sauces, and add a couple more ingredients.  We ended up with a scrumptious, meatless ravioli dish.  If you make all the veggies the same day you serve this, it might get a little labor intensive.  I prepared this over a 2 day period (not 2 full days, of course).  Because the combination of textures and flavors work so well together, you’ll never miss the meat.

Ravioli with Vegetable Sauce

Ravioli with Vegetable Sauce


  • Sautéed mushrooms
  • Roasted tomatoes (just "sauce" not chicken)
  • Sautéed eggplant
  • 1 (15 oz) can cannellini beans, rinsed
  • Cooked ravioli (I used HEB's frozen 5 cheese)
  • Shaved parmesan


  1. Mix together mushrooms, tomatoes, eggplant, and cannellini beans.
  2. Mix a little of the veggie sauce with the cooked ravioli. Then top ravioli with a little more of the sauce, and shaved parmesan, if you like.
  3. I prepared the roasted tomatoes, and sautéed eggplant a day before I combined it with the ravioli - just reheated it.