Veggie and good
Using food processor, finely chop eggplant. In large skillet, head 1 1/2 T oil over medium-high heat. Add 1 clove garlic and cook until golden, about 2 minutes. Add eggplant, salt and pepper and cook, stirring, until browned about 10 minutes. Transfer to large bowl and let cool 5 minutes. Stir in mozzarella and 1/3 cup parmesan.
Heat 3 T oil again in medium high heat. Add remaining garlic and cook 2 minutes. Stir in tomatoes and cook until soft, about 4 minutes; season with salt and pepper. Lower heat and stir in basil.
Bring a large pot of salted water to boil, then add remaining 2 T oil. Woring 1 at a time, fill each wrapper with 2 rounded T of eggplant mix; moisten the edges with water and fold in half pressing edges to seal. Working in 2 batches, cook ravioli until tender about 4 minutes. Using slotted spoon, transer 3 ravioli each to 4 bowls. Stir 1/2 c pasta cooking water into tomato sauce and season with salt and pepper. Spoon over ravioli and sprinkle parm on top.
Frozen tip: freeze uncooked ravioli on baking sheet before storing in resealable plastic bag for up to 1 month.
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 4 | ||
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Calories: 434 | ||
Calories from Fat: 156 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 42mg | 13 % | |
Sodium 708.8mg | 24 % | |
Potassium 1066.3mg | 28 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 36.2g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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