BRAISED BEEF RAVIOLI WITH EGGPLANT AND TOMATOES
INGREDIENTS
- 1 package Giovanni Rana Braised Beef Ravioli
- 1 large garlic clove, crushed
- 1 yellow onion
- 2 eggplants
- 10 ounce of grape tomatoes
- 1 cup of pine nuts, toasted
- 1 tablespoon of rushed red pepper
- extra vergin olive oil
- Grated Parmiggiano Reggiano
- kosher or sea salt to taste
- chopped fresh origano
START COOKING
Peel and slice garlic clove and onion, dice eggplants and tomatoes. Cook the Ravioli according to package instructions and drain.
In the meantime, heat oil in a frying pan over medium-high heat. Add onion and cook for 3 minutes or until golden. Add garlic and eggplants, and continue cooking for 5 minutes or until tender. Season with salt and red pepper. Stir in tomatoes, then simmer for 10 minutes or until sauce thickens. End adding the oregano. Garnish the pasta with eggplants sauce and top with Parmigiano Reggiano.
In the meantime, heat oil in a frying pan over medium-high heat. Add onion and cook for 3 minutes or until golden. Add garlic and eggplants, and continue cooking for 5 minutes or until tender. Season with salt and red pepper. Stir in tomatoes, then simmer for 10 minutes or until sauce thickens. End adding the oregano. Garnish the pasta with eggplants sauce and top with Parmigiano Reggiano.
INGREDIENTS
portions
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- 1 package Giovanni Rana Braised Beef Ravioli
- 1 large garlic clove, crushed
- 1 yellow onion
- 2 eggplants
- 10 ounce of grape tomatoes
- 1 cup of pine nuts, toasted
- 1 tablespoon of rushed red pepper
- - extra vergin olive oil
- - Grated Parmiggiano Reggiano
- - kosher or sea salt to taste
- - chopped fresh origano
START COOKING
Peel and slice garlic clove and onion, dice eggplants and tomatoes. Cook the Ravioli according to package instructions and drain.
In the meantime, heat oil in a frying pan over medium-high heat. Add onion and cook for 3 minutes or until golden. Add garlic and eggplants, and continue cooking for 5 minutes or until tender. Season with salt and red pepper. Stir in tomatoes, then simmer for 10 minutes or until sauce thickens. End adding the oregano. Garnish the pasta with eggplants sauce and top with Parmigiano Reggiano.
In the meantime, heat oil in a frying pan over medium-high heat. Add onion and cook for 3 minutes or until golden. Add garlic and eggplants, and continue cooking for 5 minutes or until tender. Season with salt and red pepper. Stir in tomatoes, then simmer for 10 minutes or until sauce thickens. End adding the oregano. Garnish the pasta with eggplants sauce and top with Parmigiano Reggiano.