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Ravioli With Vegetable Sauce

  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)

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: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 759

% Daily Value*

Total Fat 85 g130.5%

Saturated Fat 29.8 g149.1%

Trans Fat 0 g

Cholesterol 209.2 mg69.7%

Sodium 3805.4 mg158.6%

Total Carbohydrates 217 g72.5%

Dietary Fiber 22.7 g90.9%

Sugars 43.9 g

Protein 54 g107%

Vitamin A 266.4% Vitamin C 87.8%

Calcium 41.5% Iron 19.3%

*Based on a 2000 Calorie diet

Ravioli With Vegetable Sauce Recipe