EGGPLANT RAVIOLI IN TOMATO SOUP
Steps:
- Step 1. Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside. Step 2. Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt. Step 3. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray. Step 4. In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper. In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine. Step 5. Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside. Step 6. Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled. Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour. Step 8. In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt. Step 9. Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.
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Naty
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
Md. Omur Faruk
[email protected]I can't wait to try this recipe!
Mr Meheraj
[email protected]This dish is perfect for a romantic dinner.
md shoaib hasan
[email protected]I'm allergic to eggplant, but I'm sure this recipe would be just as good with zucchini or another type of vegetable.
Naomi van Jaarsveldt
[email protected]I'm going to try making this recipe with different types of vegetables, like zucchini or mushrooms.
Mateo Rocha
[email protected]This dish is a great way to use up leftover eggplant.
Ema
[email protected]I'm not sure what went wrong, but my eggplant ravioli turned out mushy. Maybe I overcooked them.
Austin Obi
[email protected]This recipe was a bit time-consuming, but it was worth it. The eggplant ravioli were amazing!
Callie Modglin
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy and flavorful.
Noluthando Precious
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Malak shawan
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the taste.
Gullam hussin Ali
[email protected]The instructions were a bit unclear in some parts, but I was able to figure it out eventually. The final dish was worth the effort though.
Celine Murray
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hope Mclaren
[email protected]I'm not a big fan of eggplant, but I was pleasantly surprised by how much I enjoyed this dish. The eggplant was cooked perfectly and the tomato soup was rich and flavorful.
Gh0stthesleepdeprivedtoast
[email protected]Wow! This dish was a hit with my family. Everyone loved the combination of flavors and textures.
Amroo Abosaleem
[email protected]The eggplant ravioli were a bit bland for my taste, but the tomato soup was delicious. Next time, I'll try adding some more herbs and spices to the ravioli filling.
Shelly Rachel
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a dish that looked and tasted like it came from a restaurant.
Obuj Oporadhi
[email protected]This eggplant ravioli in tomato soup was an absolute delight! The flavors were perfectly balanced, with the sweetness of the eggplant and the tanginess of the tomato soup complementing each other beautifully. The ravioli were cooked to perfection, wi