Ravioli With Vegetable Sauce Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Diced eggplant1 Cup (16 tbs)
 Salt1 Teaspoon
 Frozen ravioli1 Pound
 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm), crushed
 Diced yellow onion1⁄2 Cup (8 tbs), peeled
 Carrot1 , cut julienne style
 Frozen green beans/Peas1⁄2 Cup (8 tbs), Defrosted
 Diced ripe tomatoes1 Cup (16 tbs)
 Cream/Half-and-half /mock cream1⁄4 Cup (4 tbs)
 Italian gravy/Your favorite spaghetti sauce1⁄4 Cup (4 tbs)
 Red wine1⁄4 Cup (4 tbs)
 Chopped fresh parsley1 Tablespoon
 Oregano1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste, freshly ground
 Freshly grated parmesan/Romano cheese1 Tablespoon (for topping)

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 759

% Daily Value*

Total Fat 85 g130.5%

Saturated Fat 29.8 g149.1%

Trans Fat 0 g

Cholesterol 209.2 mg

Sodium 3805.4 mg158.6%

Total Carbohydrates 217 g72.5%

Dietary Fiber 22.7 g90.9%

Sugars 43.9 g

Protein 54 g107%

Vitamin A 266.4% Vitamin C 87.8%

Calcium 41.5% Iron 19.3%

*Based on a 2000 Calorie diet

Directions

Dice the eggplant and mix with the teaspoon of salt.
Place in a drainer for 1/2 hour while you prepare everything else for the recipe.
Cook the ravioli according to instructions.
Heat a large frying pan and add the oil, garlic, and yellow onion.
Cook for a moment and add the eggplant, drained and wiped dry with a paper towel.
Saute or stir-fry on medium-high heat for 4 minutes.
Add the carrot, green beans, and diced tomatoes.
Cook for another 4 minutes and add the remaining ingredients, except the cheese.
Simmer for a few more minutes while you drain the ravioli.
Pour the sauce over the drained ravioli and top with the cheese.
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