Ravioli with Yogurt and Mustard Sauce

Name: Ravioli with Yogurt and Mustard Sauce
Yield: 8
Ingredients: 250g of lasagna or other wide pasta, broken into pieces (ravioli); For the sauce; Olive oil for brushing; 1 medium-sized eggplant (300g), sliced into rounds; 2 medium-sized zucchinis (400g), sliced into lengthwise strips; 4 medium-sized tomatoes (400g), seeded and chopped; 1 cup of creamy ricotta cheese (250g); 1 cup of natural yogurt (200g); 1/2 teaspoon of salt; 4 tablespoons of mustard seeds; 1 tablespoon of grated lemon zest

1
250g of lasagna or other wide pasta, broken into pieces (ravioli)
2
For the sauce
3
Olive oil for brushing
4
1 medium-sized eggplant (300g), sliced into rounds
5
2 medium-sized zucchinis (400g), sliced into lengthwise strips
6
4 medium-sized tomatoes (400g), seeded and chopped
7
1 cup of creamy ricotta cheese (250g)
8
1 cup of natural yogurt (200g)
9
1/2 teaspoon of salt
10
4 tablespoons of mustard seeds
11
1 tablespoon of grated lemon zest

Ingredients

1
250g of lasagna or other wide pasta, broken into pieces (ravioli)
2
For the sauce
3
Olive oil for brushing
4
1 medium-sized eggplant (300g), sliced into rounds
5
2 medium-sized zucchinis (400g), sliced into lengthwise strips
6
4 medium-sized tomatoes (400g), seeded and chopped
7
1 cup of creamy ricotta cheese (250g)
8
1 cup of natural yogurt (200g)
9
1/2 teaspoon of salt
10
4 tablespoons of mustard seeds
11
1 tablespoon of grated lemon zest

Directions

1
Bring a large pot to boil with 3 liters of water and 1 tablespoon of salt
2
Add the pasta and cook, uncovered, until al dente (13 minutes)
3
Prepare the sauce: brush a large skillet with olive oil, add the eggplant and zucchini, and cook over high heat, stirring occasionally, until tender (about 10 minutes)
4
Add the tomato and cook for an additional minute
5
In a small bowl, combine the remaining ingredients
6
Add the vegetables to the sauce and stir
7
Drain the pasta and add it to the sauce
8
Transfer to a serving dish and serve immediately
9
234 calories per serving