Ingredients:
Prima Pasta chicken ravioli's
1 eggplant
2 tablespoons olive oil
1 cup red or yellow cherry tomato's sliced in half
1/2 yellow onion diced
2 crushed garlic cloves
Parmesan cheese
Salt & pepper
Italian parsley
Preparation:
Peel and cut the eggplant into 1/2"x 1/2" pieces. Place the eggplant into a 12" sauté pan. Add a 1/2 cup of water, cover and simmer steam the eggplant for 10 minutes. Check every couple of minutes because you don't want the water to completely evaporate, so you may need to add more so the eggplant doesn't burn. After 10 minutes add the olive oil, onion, garlic, cherry tomato's and a grind of salt and pepper. Sauté on medium heat for 10 minutes. The sauce will be done when the cherry tomato's have completely broken down. Lastly check for seasoning, you may need to adjust the salt and pepper..
Take a large stock pot and fill with water. Add 1 tablespoon salt and bring to boil. Cook the ravioli's according to directions which is usually 10 minutes to al dente which is firm to the bite. Drain the ravioli's and add to the sauté pan, toss and you're done
To serve, place a portion on a serving plate and garnish with a drizzle of olive oil, fresh grated parmesan cheese, grind of salt and pepper and a dash of chopped Italian parsley.
2 tablespoons olive oil
1 cup red or yellow cherry tomato's sliced in half
1/2 yellow onion diced
2 crushed garlic cloves
Parmesan cheese
Salt & pepper
Italian parsley
Preparation:
Peel and cut the eggplant into 1/2"x 1/2" pieces. Place the eggplant into a 12" sauté pan. Add a 1/2 cup of water, cover and simmer steam the eggplant for 10 minutes. Check every couple of minutes because you don't want the water to completely evaporate, so you may need to add more so the eggplant doesn't burn. After 10 minutes add the olive oil, onion, garlic, cherry tomato's and a grind of salt and pepper. Sauté on medium heat for 10 minutes. The sauce will be done when the cherry tomato's have completely broken down. Lastly check for seasoning, you may need to adjust the salt and pepper..
Take a large stock pot and fill with water. Add 1 tablespoon salt and bring to boil. Cook the ravioli's according to directions which is usually 10 minutes to al dente which is firm to the bite. Drain the ravioli's and add to the sauté pan, toss and you're done
To serve, place a portion on a serving plate and garnish with a drizzle of olive oil, fresh grated parmesan cheese, grind of salt and pepper and a dash of chopped Italian parsley.
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