Time: 25 min.
Complexity: easily
Servings: 4

Like any Italian pasta, ravioli pairs beautifully with vegetables. But instead of a vegetable sauce, serve them with finely chopped stewed eggplant and tomatoes. The aromatic eggplant pairs perfectly with the wild mushroom ravioli filling. Top the dish with goat cheese for a creamy touch and some spicy basil. This dish is very simple and quick to prepare, yet incredibly delicious, juicy, and flavorful, just like something you'd get in an Italian restaurant.

Ingredients:

• 350 gr. ravioli with wild mushrooms
• 450 – 550 g of small firm eggplants
• 2 tbsp. l. olive oil
• 3 cloves garlic, chopped
• 2 medium ripe tomatoes, about 250 g.
• 240 g goat cheese, crumbled
• 1 cup or 20 basil leaves, torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ravioli, eggplants, mushrooms, tomatoes, goat cheese, basil

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Preparation:

Step 1
• Place a pot of water on the stove and bring to a boil.
Step 2
• Trim the skin off some parts of the eggplant. Leaving the skin on will add color and texture to the dish. Small, firm eggplants are less bitter and, because they're firm, won't absorb much oil. So, don't add salt or press them. Leaving the skin on will make the eggplants too tough.
Step 3
• Place a small nonstick frying pan over medium-high heat. Cut the eggplant into 1x2 cm pieces. Drizzle olive oil over the pan, then add the garlic and eggplant. Stir the eggplants and season with salt and pepper to taste. Cook for 5 minutes until lightly browned, then reduce the heat and continue cooking.
Step 4
• Meanwhile, add salt to boiling water and pour in the ravioli. Cook according to package directions or for 5-6 minutes, until tender.
Step 5
• While the pasta is cooking, dice the tomatoes and add them to the pan with the eggplant. Season with salt and pepper to taste.
Step 6
• Drain the ravioli and arrange them on a serving platter or in individual bowls. Top with eggplant and tomatoes and sprinkle with basil and cheese. If serving in individual bowls, use a quarter of the basil and 60 grams of crumbled cheese per serving.

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