Wild Mushroom Ravioli with Eggplant and Goat Cheese

Name: Wild Mushroom Ravioli with Eggplant and Goat Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters 20 leaves, fresh basil leaves, torn or shredded; 3 cloves garlic, chopped; 227 grams goat cheese, to crumble; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 340 grams package fresh wild mushroom ravioli; 4 servings Salt and pepper; 4 smalls to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or , firm eggplant; 2 mediums vine ripe tomatoes, about 8 ounces

Wild Mushroom Ravioli with Eggplant and Goat Cheese requires roughly 25 minutes from start to finish. This main course has 511 calories, 24g of protein, and 29g of fat per serving. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up goat cheese, to, vine tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Place a pot of water on the stove to boil for pasta.

Ingredients you will need

Pasta

Water

Equipment you will use

Stove

Pot

Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.

Ingredients you will need

Eggplant

Cooking Oil

Heat a medium nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Cut the eggplant into 1-inch-by-1/2 inch bite size pieces.

Ingredients you will need

Eggplant

Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Eggplant

Garlic

Equipment you will use

Frying Pan

Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.

Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.

Ingredients you will need

Water

Ravioli

Salt

While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Seasoning

Eggplant

Tomato

Pasta

Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

Ingredients you will need

Cooked Pasta

Eggplant

Tomato

Cheese

Basil

Equipment

Stove

Pot

Frying Pan

Ingredients

Servings:

237milliliters

20 leaves, fresh basil leaves, torn or shredded 3cloves

garlic, chopped 227grams

goat cheese, to crumble 2Tbsps

extra-virgin olive oil, 2 turns of the pan 340grams

package fresh wild mushroom ravioli 4servings

Salt and pepper 4smalls

to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or , firm eggplant 2mediums

vine ripe tomatoes, about 8 ounces

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli can be paired with Chianti, Trebbiano, and Verdicchio. 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 Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.