Like any Italian pasta, ravioli goes well with vegetables. But instead of vegetable sauce, serve them with finely chopped stewed eggplant and tomatoes. Fragrant eggplant is ideal in combined with stuffing ravioli from forest mushrooms. Sprinkle the dish goat cheese, which will give it a creamy touch, and spicy basil. The dish is prepared very simply and quickly, but it turns out incredibly tasty, juicy and fragrant, as in Italian ресторане. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr wild mushroom ravioli
- 450 – 550 gr. small strong eggplant
- 2 tbsp. l olive oil
- 3 cloves of garlic, chopped
- 2 medium ripe tomatoes, approximately 250 gr.
- 240 gr. goat cheese crumbled
- 1 tbsp. or 20 basil leaves torn
Recipes with similar ingredients: ravioli, eggplant, mushrooms, tomatoes, goat cheese, basil
Recipe preparation:
- Place a pot of water on the stove and bring to a boil.
- Cut the peel in some parts of the eggplant. Remaining peel add color and texture to the dish. Small sturdy eggplants are different bitter and, since they are strong, they do not absorb a lot of oil. So that they do not have to be salted and put under the press. If you leave the eggplants are completely peeled; they will be too stiff.
- Place a small frying pan on a moderately high heat with non-stick coating. Cut the eggplant into 1×2 pieces see. Pour olive oil into a pan, add garlic and eggplant. Stir eggplant, salt and pepper to taste. Sauté for 5 minutes to lightly brown, then turn down the heat and continue cooking.
- Meanwhile, salt the boiling water and pour into a saucepan. ravioli. Cook according to the instructions on the packaging or 5 – 6 minutes to softness.
- While the pasta is cooking, cut the tomatoes into cubes and sprinkle them in a pan to eggplant. Salt and pepper to taste.
- Drain the ravioli and put them on a common dish or in portioned plates. Top with eggplant and tomatoes and sprinkle with basil and cheese. If you lay out on portioned plates, then for each serving will go on the fourth part of the basil and 60 gr. crumbled cheese.
