RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
- Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.
EGGPLANT RAVIOLI
Steps:
- For the dough: Place the flour in a mound on a worktable. Make a well in the middle of the flour and crack the eggs into the well. Mix the flour and egg together with the fork and also work in the butter. Work the dough with your hands until all ingredients are smooth. Wrap the dough and store for an hour. Use a pasta machine to work the dough through the thinnest setting and make pasta sheets. For the filling: Season the eggplant and onion slices lightly with salt and pepper. Coat the slices with oil and grill on both sides until the eggplant and onions are tender. Use a food processor to roughly chop the onions and eggplant. Then mix in the ricotta and grated reggiano cheese and combine with the eggplant and onions. You can use a pastry bag or teaspoon to portion out some of the mixture into the center of the pasta sheets. For the sauce: Heat up the olive oil in a sauté pan. Sauté the shallots until they begin to turn transparent. Toss in the Swiss chard and tomatoes. Allow the Swiss chard to soften a bit then toss in the cooked ravioli. Season with salt and pepper. Toss with some more olive oil and reggiano if desired.
EGGPLANT RAVIOLI
Steps:
- Smoky Eggplant Ravioli with Pesto and Tomatoes 5-6 ravioli per serving as a first course Smoked Eggplant Ravioli Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved Extra virgin olive oil Basil pesto Parmesan cheese, shaved grated lemon zest toasted pine nuts (optional) Bring a pot of salted water to a boil. Boil the ravioli for ~2 minutes. Heat a non-stick pan over high heat. Add a little pasta water and a splash or two of olive oil to the pan. Add the tomatoes and a generous spoonful of pesto to the pan. With a slotted spoon, transfer the ravioli to the pan, shaking the pan to prevent the ravioli from sticking. Cook a minute or two, until the sauce is thick and reduced. Taste and season with salt. Serve hot with shaved Parmesan, grated lemon zest, and toasted pine nuts (optional). Smoked Eggplant Ravioli 2 pounds eggplant 2 ounces fresh mozzarella 1 ounce Parmesan Juice and zest of half a lemon 1 teaspoon red chile flakes 1/2 teaspoon sea salt Prick each eggplant with a fork a few times. Place eggplants over the flame of a gas stove top. Turn the eggplants from time to time with metal tongs, until the skin is completely charred and the flesh is very soft, about 10-15 minutes. Alternatively, grill the eggplant over a charcoal grill or grill pan. When cool enough to handle, cut the eggplant in half and scoop out the flesh, making sure not to incorporate any charred bits. Place the eggplant flesh over a colander to drain. Add the eggplant, along with the mozzarella, Parmesan, lemon juice, red chile flakes, and salt to a food processor. Pulse a few times, until it forms a smooth puree (don't overmix). Transfer the filling to a piping bag. See instructions above for forming the striped pasta sheets.
EGGPLANT RAVIOLINI SOUP
Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).
Provided by Marz7215
Categories < 60 Mins
Time 50m
Yield 1 soup, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
- Serve the soup in bowls, topped with cheese.
RAVIOLI AND EGGPLANT STEW
Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
- Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg
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