Vegetable Ratatouille Ravivioli Recipe

Make the Dough

In a large bowl, combine flour and salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

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

Assemble the Ravioli

Roll out the dough on a floured surface until thin. Cut into squares, place a spoonful of the vegetable filling in the center of each square, and fold over to form a triangle. Seal the edges well.

Make the Puree

In a blender or food processor, combine arugula, basil, parsley, garlic, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning as needed.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Serve

Toss the cooked ravioli with the arugula & herb puree and serve with the roasted vegetables on top.