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Ravioli With Vegetable Sauce

21st.Century.Chef's picture
Ingredients
  Diced eggplant 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Frozen ravioli 1 Pound
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Diced yellow onion 1⁄2 Cup (8 tbs), peeled
  Carrot 1 , cut julienne style
  Frozen green beans/Peas 1⁄2 Cup (8 tbs), Defrosted
  Diced ripe tomatoes 1 Cup (16 tbs)
  Cream/Half-and-half /mock cream 1⁄4 Cup (4 tbs)
  Italian gravy/Your favorite spaghetti sauce 1⁄4 Cup (4 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Tablespoon
  Oregano 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste, freshly ground
  Freshly grated parmesan/Romano cheese 1 Tablespoon (for topping)
Directions

Dice the eggplant and mix with the teaspoon of salt.
Place in a drainer for 1/2 hour while you prepare everything else for the recipe.
Cook the ravioli according to instructions.
Heat a large frying pan and add the oil, garlic, and yellow onion.
Cook for a moment and add the eggplant, drained and wiped dry with a paper towel.
Saute or stir-fry on medium-high heat for 4 minutes.
Add the carrot, green beans, and diced tomatoes.
Cook for another 4 minutes and add the remaining ingredients, except the cheese.
Simmer for a few more minutes while you drain the ravioli.
Pour the sauce over the drained ravioli and top with the cheese.
This dish will bring forth applause.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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