eggplant filled ravioli with tomato cream sauce pasta
Author of this recipe: Tanner Leona
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"Eggplant stuffed ravioli in a rich tomato cream sauce. Perfectly balanced flavors and textures. Make this delicious vegetarian dish with our easy recipe."
Eggplant Filled Ravioli with Tomato Cream Sauce Pasta Recipe
Ingredients:
- 1 large eggplant
- 2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 sheets of lasagna noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can of crushed tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Step 1: Preheat your oven to 375°F (190°C). Slice the eggplant into thin rounds, about 1/4 inch thick.
Step 2: Place the eggplant slices on a baking sheet and sprinkle salt over both sides. Let them sit for at least 15 minutes to draw out any excess moisture.
Step 3: Rinse the eggplant slices and pat dry with paper towels. Brush them with olive oil and bake in the oven for 20-25 minutes, or until tender and slightly golden brown.
Step 4: While the eggplant is baking, mix together the ricotta cheese, parmesan cheese, garlic powder, and black pepper in a bowl. Set aside.
Step 5: Cook the lasagna noodles according to package instructions. Drain and lay them flat on a sheet of parchment paper to cool.
Step 6: Once the eggplant slices are done, remove them from the oven and let them cool for a few minutes. Use a sharp knife to slice the eggplant into thin strips, about 1/8 inch thick.
Step 7: Place a spoonful of the ricotta mixture onto each lasagna noodle strip, leaving about an inch at the top.
Step 8: Fold the noodles over to enclose the filling and press down firmly on the edges to seal them. Use a ravioli cutter or a sharp knife to cut out the ravioli shapes.
Step 9: In a large saucepan, heat olive oil over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
Step 10: Pour in the crushed tomatoes and stir well. Bring the mixture to a simmer and let it cook for at least 15 minutes, or until the sauce has thickened slightly.
Step 11: Pour in the heavy cream and stir until smooth. Season with salt and pepper to taste.
Step 12: Cook the ravioli in boiling water for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water and place them on a plate.
Step 13: Spoon the tomato cream sauce over the ravioli and serve immediately. Enjoy your delicious and homemade eggplant filled ravioli with tomato cream sauce pasta!
Keywords:
Eggplant, Lasagna noodles, Ricotta cheese, Parmesan cheese, Garlic powder, Black pepper, Heavy cream, Tomatoes, Ravioli, Homemade, Delicious.