Ravioli Alla Norma
20+
min
cooking time
4
servings
EASY
difficulty

Ravioli Alla Norma

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Ingredients

  • One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
  • 1/2 cup extra virgin olive oil
  • 1 medium eggplant, cubed (about 5 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, diced
  • ½ cup chopped basil, plus more for garnish
  • ½ cup ricotta cheese
20+
min
cooking time
4
servings
EASY
difficulty

Preparation

Bring a large pot of salted water to a boil. Reduce the heat, cover and keep at a simmer. Heat the oil over medium-high heat in a very large skillet. Add the eggplant and cook, turning occasionally until golden and tender, 13-15 minutes. Add the garlic, salt and pepper and cook 1 additional minute. Add the tomatoes and cook until just warmed through, 2-3 minutes. During the last few minutes of cooking, uncover the water, return to a boil, and cook the pasta according to the package directions; drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the eggplant with the basil and warm through an additional 1-2 minutes, adding a little of the pasta cooking water at a time to loosen if necessary. Divide among bowls, top each bowl with a dollop of ricotta, and garnish with more basil.


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