Jul 13 2026
Restaurants›Malt›Vegetable Ratatouille Ravioli Recipe

Vegetable Ratatouille Ravioli Recipe

Inspired by Malt
Time1h 30m
Serves4

TOSSED IN ARUGULA & HERB PUREE, WITH ROASTED BUTTERNUT SQUASH, GRILLED ZUCCHINI, ASPARAGUS, PEARL ONIONS

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Ingredients

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Ravioli Dough

Vegetable Filling

Vegetable Garnish

Arugula & Herb Puree

Method

Ravioli Preparation

  1. 1

    Make the Dough

    In a bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil, and mix until it forms a dough. Knead for about 5-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

  2. 2

    Prepare the Filling

    Dice the zucchini, bell pepper, eggplant, and tomato. Mince the garlic. Heat olive oil in a pan, add garlic, and sauté for 1 minute. Add the diced vegetables, salt, and pepper and cook until tender. Stir in fresh basil and let cool.

  3. 3

    Roll Out the Dough

    Divide the dough into 4 pieces. Roll each piece out thinly, either by hand or using a pasta machine.

  4. 4

    Assemble the Ravioli

    Place small mounds of filling on one sheet of dough, brush with water around the filling, and top with another sheet. Press to seal and cut into individual ravioli.

Vegetable Garnish

  1. 5

    Roast Butternut Squash and Zucchini

    Preheat the oven to 400°F (200°C). Toss butternut squash and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

  2. 6

    Grill Asparagus and Pearl Onions

    Toss asparagus and pearl onions with olive oil, salt, and pepper. Grill for 5-7 minutes until tender.

Arugula & Herb Puree

  1. 7

    Blend the Puree

    In a blender, combine arugula, parsley, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste.

Cooking the Ravioli

  1. 8

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float to the top. Drain.

Serving

  1. 9

    Plate the Dish

    On a plate, toss the cooked ravioli with arugula & herb puree. Top with roasted butternut squash, grilled zucchini, asparagus, and pearl onions. Serve warm.

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