Eggplant Raviolini Soup

Name: Eggplant Raviolini Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, torn; 2 Tbsps butter; 907 grams crushed tomatoes; 907 grams chicken broth; 1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes; 1 Tbsp extra virgin olive oil; 2 garlic cloves; 4 servings grated parmigiano-reggiano cheese, for topping; 454 grams ravioli; 4 servings salt and pepper

Eggplant Raviolini Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 692 calories, 34g of protein, and 32g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have basil leaves, parmigiano-reggiano cheese, salt and pepper, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

237milliliters

basil leaves, torn 2Tbsps

butter 907grams

crushed tomatoes 907grams

chicken broth 1

eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes 1Tbsp

extra virgin olive oil 2

garlic cloves 4servings

grated parmigiano-reggiano cheese, for topping 454grams

ravioli 4servings

salt and pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.