Best 6 Ravioli And Eggplant Stew Recipes

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS

Steps:

• Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
• Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

ONE-PAN TUSCAN RAVIOLI

Steps:

• In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

CIAMBOTTA (GIAMBOTTA)

Steps:

• Add olive oil to a large pot or Dutch oven and place over medium heat.
• Once hot, add the onions and cook for 5 minutes until starting to soften.
• Add the garlic and cook an additional minute until fragrant.
• Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
• Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
• Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
• Serve as desired with crusty bread, over rice, with added white beans, etc.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
• In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
• Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
• Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
• Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
• Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

ITALIAN BEEF AND RAVIOLI STEW

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
• Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
• Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

SOFT FARM-EGG RAVIOLI

Steps:

• Make the spinach filling: In a heavy-bottomed saucepan, melt butter and olive oil over medium heat. Add shallots and garlic; season with salt, and cook, stirring, until translucent, about 2 minutes.
• Add spinach and season with salt. Cook, stirring occasionally, until moisture has evaporated, about 10 minutes. Add wine and cook until wine has evaporated, about 3 minutes. Add cream and cook until reduced, about 2 minutes.
• Add cheese and nutmeg; season with salt and pepper. Prepare an ice-water bath. Place a bowl in ice-water bath and set aside. Transfer mixture to the bowl of a food processor and blend until smooth. Transfer spinach mixture to bowl set in ice-water bath and let cool. Transfer spinach puree to a disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.
• Make the ricotta filling: Place ricotta in a colander set over a medium bowl and let drain for 15 minutes to remove excess moisture. Transfer ricotta to a large bowl along with mint, olive oil, and lemon zest; season with salt and pepper and stir until well combined. Transfer mixture to a large disposable pastry bag with a 1/2-inch opening; keep refrigerated until ready to use.
• Make the ravioli: Mound both flours in the center of a large work surface and make a well. In a large bowl, mix together olive oil, milk, 7 egg yolks, and a whole egg. Slowly add oil mixture to well and, using your fingers, begin working the flour mixture into the oil mixture until it becomes a sticky mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough and discard.
• Lightly flour work surface; knead dough until smooth and elastic, 7 to 8 minutes. Wrap dough in plastic wrap; let stand for one hour before rolling.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; using a lightly floured rolling pin, roll to flatten dough slightly.
• Roll dough twice through the pasta machine. Now change the rollers of the pasta machine to the next lowest setting, and roll out the dough twice. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through every setting down to No. 3. The dough may be cut in half for easier rolling, if necessary.
• Cut dough crosswise into 7-inch lengths. Place one 7-inch length of pasta dough on a lightly floured work surface. In the center of the dough, place an egg yolk. Then pipe one tablespoon spinach filling 1 inch from the egg yolk. On the opposite side of the egg yolk, pipe 1 tablespoon ricotta filling about 1 inch from the egg yolk. Repeat process 11 times with pasta dough, egg yolks, and both fillings.
• Working with one ravioli at a time, spray one side of one of the remaining twelve 7-inch lengths of pasta dough with water. Place damp-side down over filling. Using an inverted 2-inch biscuit cutter, place around each mound to shape and seal and remove any air from ravioli. Using a fluted pastry wheel, trim ravioli to 3 inches across; set aside. Repeat process for remaining ravioli.
• Make the sage brown butter: Place butter in a small heavy-bottomed saucepan and melt over medium heat. When butter begins to foam, add sage and cook, stirring constantly until butter solids have taken on a nutty fragrance, about 2 minutes. Remove from heat and set aside to cool.
• In a medium skillet, over low heat, melt butter. Add breadcrumbs and cook, stirring, until lightly browned. Stir in sage and rosemary and continue to cook until dark golden brown, about 3 minutes. Remove from heat and season lightly with salt. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add ravioli and cook for 3 minutes. Using a slotted spoon, transfer one ravioli to each of 12 serving plates. Drizzle with sage brown butter and sprinkle with breadcrumbs and freshly grated Parmesan cheese. Serve immediately.