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Ravioli with Vegetables


1 cup eggplant, diced
1 teaspoon salt
1 pound fresh ravioli
3 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup onion, diced
1 carrot, julienne
1/2 cup frozen broccoli, thawed
1 cup tomato, diced
1/4 cup half and half
1/4 cup spaghetti sauce
1/4 cup red wine
1 tablespoon fresh parsley
1/2 teaspoon oregano

Serving Size : 6

Mix eggplant and salt; place in strainer to drain for 1/2 hour while preparing rest of recipe. Cook ravioli per package. In big skillet, heat oil, garlic, and onion. Drain and wipe dry eggplant, and add to skillet. Stir-fry 4 minutes. Add carrots, tomatoes, and peas. Cook 4 minutes; add remaining ingredients. Continue to simmer while draining ravioli. Top with Parmesan.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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