48
1 medium onion, peeled,
cut in quarters
1 small zucchini, cut in quarters
1 small yellow squash,
cut in quarters
1 small eggplant, cut in quarters
2 medium green bell peppers,
cut in quarters
8 plum tomatoes, cut in quarters
3 cloves garlic
1∕2 teaspoon dried oregano
2 tablespoons olive oil
2 pounds frozen cheese ravioli,
cooked and drained
4 ounces fresh mozzarella cheese
1
Place onion into the 40-ounce Master Prep Bowl. PULSE until chopped
(about 3 pulses). Transfer to a bowl.
2
Place zucchini, squash, eggplant, and green peppers into the 40-ounce Master
Prep Bowl. PULSE until chopped (about 3 pulses). Transfer to a separate bowl.
3
Place tomatoes, garlic, and oregano into the 40-ounce Master Prep Bowl.
PULSE until smooth, using long pulses. Transfer to a separate bowl.
4
Heat olive oil in a large skillet on medium-high heat. Add onions and cook until
translucent, about 5 to 8 minutes. Add zucchini, squash, eggplant,
and peppers, and sauté until they start to soften, about 10 to 15 minutes.
5
Add tomato mixture to skillet and simmer 5 to 10 minutes.
6
Place cooked ravioli into a 9x13-inch baking dish.
7
Pour vegetable tomato sauce over ravioli, making sure it is evenly distributed.
Then spread sliced mozzarella over the top.
6
Bake uncovered, until golden, about 25 minutes.
DO NOT BLEND HOT INGREDIENTS.
Ratatouille Baked Ravioli
PREP TIME:
20 minutes
COOK TIME:
40 minutes
MAKES:
8–10 servings
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
49
1/4 cup red bell pepper, cut in
2-inch chunks, divided in half
1/4 cup green olives, pits removed,
divided in half
1∕2 small red onion, cut in 2-inch
chunks, divided in half
1 stalk celery, cut in quarters,
divided in half
1 solid white albacore tuna pouch
(6.4 ounces) or 1 can (5 ounces)
1∕2 cup plain Greek yogurt
1 tablespoon lemon juice
1∕2 teaspoon dried oregano
2 round pitas
1/4 cup baby spinach
1
Place half the red pepper, olives, red onion, and celery into the
40-ounce Master Prep Bowl in the order listed.
2
Place half the tuna on top of the vegetables. Then place the remaining
vegetables, followed by the remaining tuna, into the 40-ounce Master
Prep Bowl.
3
PULSE until finely chopped, about 3 to 5 pulses. Scrape down sides
of bowl if necessary during chopping. Transfer tuna salad to a mixing
bowl; set aside.
4
To make the dressing, whisk together yogurt, oregano, and lemon juice.
Add dressing to tuna salad.
5
To make the sandwiches, cut each pita in half, then divide the baby
spinach and tuna salad between each of the 4 pita halves.
Mediterranean Tuna Pitas
PREP TIME:
15 minutes
MAKES:
2 cups filling (4 pita sandwiches)
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
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