WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a pot of water on the stove to boil for pasta.
- Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
- Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
- Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
- While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
- Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.
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.
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Serve up something different tonight with this Four Cheese Ravioli with Eggplant and Marjoram Pesto. Using BUITONI® ravioli, versatile eggplant and other fresh herbs this dinner comes together surprisingly fast. Serve with a side salad and your choice of bread for a complete meal.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
- Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
- Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 59 g, Cholesterol 67.4 mg, Fat 30.5 g, Fiber 4.5 g, Protein 13.1 g, SaturatedFat 5.1 g, Sodium 89.2 mg, Sugar 6 g
ITALIAN BEEF AND RAVIOLI STEW
Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
- Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
- Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.
Nutrition Facts : Calories 460, Carbohydrate 29 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 1/2 g
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
RAVIOLI AND EGGPLANT STEW
Steps:
- 1. 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.
- 2. Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- 3. 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
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
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.
CHICKEN CATCHATORY-RAVIOLI STEW
This recipe was especially designed for Sabia Rose to make for Bill and Vicki, 'cause she's Daddy's AND Mommy's Little Girl - and a really good cook, too!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
- WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
- Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
- Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
- When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.
RUSTIC RAVIOLI STEW
Here's an easy, comfort stew perfect for a cold winter night. Add a whole grain roll to complete the meal.
Provided by erinBOberrin
Categories Stew
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium heat.
- Add garlic and onion, saute 5 minutes.
- Add broth, water, rosemary and red pepper and bring to a boil.
- Add ravioli and undrained tomatoes, bring to boil again.
- Cover, reduce heat and simmer for 5 minutes.
- Add spinach, and cook another 3 minutes or until ravioli is tender.
- Serve with grated cheese.
Nutrition Facts : Calories 60.2, Fat 1.7, SaturatedFat 0.3, Sodium 63.6, Carbohydrate 10.2, Fiber 3.3, Sugar 4.1, Protein 3.3
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EGGPLANT PARM RAVIOLI - RACHAEL RAY IN SEASON
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Total Time 1 hr
- Using a food processor, finely chop the eggplant. In a large nonstick skillet, heat 11/2 tablespoons olive oil over medium-high heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add the eggplant, season with salt and pepper and cook, stirring, until browned, about 10 minutes. Transfer to a large bowl and let cool for 5 minutes. Stir in the mozzarella and 1/3 cup parmesan.
- In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the remaining 2 cloves garlic and cook until golden, 1 to 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes; season with salt and pepper. Lower the heat to low and stir in the basil.
- Bring a large pot of salted water to a boil, then add the remaining 2 tablespoons olive oil. Working with 1 at a time, fill each wrapper with 2 rounded tablespoons of the eggplant mixture; moisten the edges with water and fold in half, pressing the edges to seal. Working in 2 batches, cook the ravioli until tender, about 4 minutes. Using a slotted spoon, transfer 3 ravioli each to 4 shallow bowls. Stir 1/2 cup of the pasta cooking water into the tomato sauce and season with salt and pepper; spoon over the ravioli and sprinkle the remaining parmesan on top.
EGGPLANT RAVIOLI WITH GEWüRZTRAMINER AND BACON - FOOD …
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3/5 Total Time 1 hr 15 minsServings 6
- Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.
- In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
- In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 1 1/2 teaspoons of olive oil and season the sauce with salt. Keep warm.
- Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.
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- Add olive oil to a large pot over medium-high heat. Add the onion, garlic, and thyme leaves and sauté until soft and translucent, approx. 5 - 7 min. Remove the onion mixture from the pan, leaving as much oil as you can behind, and set aside.
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