Home made Ravioli Ratatouille Casserole (Gluten Free!)

Last nights supper was the most amazing comfort food I have ever made, and ever had! Ratatouille is normally made with egg plant, but I substituted home made ravioli, and it was to die for! My two year old ate as much as I did! The other two children had a mind block eating zucchini, but I'll win them over yet, this recipe goes in the keep pile!! Serve with fresh Potato bread (recipe tomorrow!) and a salad.

Ravioli Ratatouille Casserol


1 pkg of frozen *Ravioli cooked to directions (boiled for aprox 14 min)
OR 1/2 a batch of homemade ravioli, recipe below.

1 tsp heaped, crushed garlic in oil (or saute 3 crushed garlic cloves in olive oil)
1 16 oz can Italian stewed tomatoes
6 fresh mushrooms sliced (or 1 can drained)
1 small zucchini sliced thin
1 jar three cheese pasta sauce
1 cup shredded mozzarella cheese

In a 3 quart, greased baking dish, empty can of stewed tomatoes
Place cooked ravioli in the pan
arrange zucchini,garlic and mushrooms around and on the ravioli
Pour Three cheese tomato sauce over top
Top with mozzarella cheese
Cover and place in 350* oven for 25-30 min until bubbling and cheese is melted.
Serves 6
*NOTE ravioli bought in a grocery store is normally NOT Gluten free. Always read ingredients when purchasing pre-made foods, including tomato sauces.


Homemade Ravioli Recipe

This recipe uses my Basic Gluten Free Flour Recipe, find it in my labels section on the side of the blog

4 cups Basic Gluten Free Flour Mix (or all purpose wheat flour)
1 tsp Xanthan gum (omit if using all purpose wheat flour)
2 t. salt
1/4 c. butter
1 c. boiling water
Mix all, (I used my bread machine) roll out really flat, cut into circles

Ground Meat Filling:
1 onion, diced small
1 lb ground beef or turkey
2 tsp garlic powder
Italian-type seasonings (oregano, basil, parsley, salt, pepper)
Brown together, remove from heat.
Add 1/4 c grated Parmesan and 1 egg.

I put these together on a cookie sheet. Brush tops of pasta with water to help them stick together, fill, fork edges together on both sides. Then freeze them for 1/2 hour. Lift off pan with a lifter and place in a sealed container or freezer bag without sticking together too bad.