ingredients

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  • 1 package Perfect Pasta Cheese Ravioli
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 each Eggplant (medium), Diced Small
  • 1 each Onion (medium), Minced
  • 2 tsp. Garlic Cloves, Minced
  • 1 pinch Crushed Red Pepper Flake
  • 1 28 oz. can Crushed Tomatoes
  • 1/4 cup Basil, Chiffonade
  • 1/4 cup Parmesan Cheese, Grated or Shredded
  • 1/2 cup Stracciatella Cheese
  • Salt and Pepper to Taste

directions

  • Heat extra-virgin olive oil in a large skillet over medium-low heat. Add eggplant, onion and garlic, and cook, stirring, until soft. Add crushed red pepper flakes, salt and pepper to taste; cook for 1 minute more. Increase heat to medium, add crushed tomatoes, and cook, stirring occasionally, until sauce thickens slightly. Remove pan from heat, stir in basil and set aside.
  • Meanwhile, bring 6 cups of salted water to a boil in a large pot. Add Perfect Pasta Cheese Ravioli and cook for 5-6 minutes. Drain the ravioli and add to the eggplant Pomodoro sauce.
  • Plate the ravioli and top with a large dollop of Stracciatella cheese in the center. Garnish with extra chopped basil and parmesan cheese.

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