Almost Vegetarian, for those of us that are decreasing animal proteins in our diet. You don’t have to be a full-on Vegetarian in order to reduce meat in your diet and enjoy the health and environmental benefits of eating vegetarian meals. Whether you only eliminate meat one day a week (such as Meatless Mondays), or you rarely eat meat, find tips, recipes, and restaurant meal ideas here.
Sunday, March 2, 2014
Crazy Good Eggplant Parmesan Ravioli
While looking for tasty and easy vegetarian entrée recipes
on one of Rachael Ray’s websites, I found a real gem.Rachael’s recipe for Eggplant Parmesan
Ravioli is crazy good!I was initially a
little intimidated by the thought of making ravioli.This amazingly delicious ravioli is
surprisingly easy, made with wonton wrappers.To help you with any preparation jitters, I have included lots of
I made a few modifications to the original recipe.Rachael recommended three eggplants, totaling
one and a half pounds.I used one medium
eggplant, and I have no idea how much it weighed.I reduced the amounts of the remaining
ingredients also.I just wasn’t sure if
I’d like the recipe, so decided to make a small batch.My version made 12 raviolis, enough for three
servings. I've also made larger raviolis, using a full wonton sheet.
1 medium eggplant
2 cloves garlic
½ cup/2 oz Mozzarella cheese
1/3 cup Parmesan cheese
½ pint grape or cherry tomatoes, halved
6 large wonton wrappers
1.Peel eggplant and
cut in large cubes.Transfer in batches
to food processor, and pulse to finely chop.
with one clove of crushed or minced garlic in olive oil in a hot skillet.Rachael said 1 ½ tablespoons of olive oil for
3 eggplants, and brown for about 10 minutes.This was not nearly enough oil, nor nearly enough time.Eggplant really absorbs oil.
I cooked my eggplant, transferring to a bowl at the point
you see in the photo.The taste and
texture however just did not seem “done”, so I took it back to the pan.It reduced down further, and looked a lot
like ground beef.I probably cooked my
eggplant for a total of 30 minutes.
Once cooked, set aside eggplant to cool.I cooked my eggplant, cooled, and
refrigerated.I made my ravioli two days
ingredients.Mix ½ cup Mozzarella and ¼
cup Parmesan cheese with eggplant.Wash
and halve tomatoes.I used orange Zima
grape tomatoes and champagne cherry tomatoes.
4.I used large
wonton/eggroll wrappers, and cut them in half.Use water, and wet the edges of the wrapper with your finger, a small
basting brush, or a spray bottle.
5.Place a spoonful
of eggplant and cheese mixture onto wonton pasta.
6.Fold over to seal,
squeezing out as much air as possible.
raviolis, placing on a pan covered with parchment paper or plastic wrap.You can freeze them like this. Below is a photo of larger raviolis, made with a full wonton sheet folded in half.
about 4 at a time, into boiling salted water.Make sure you use a large enough pan, and stir gently to make sure the
raviolis do not stick to the pan, or to each other.I say this from a bad experience with my beet
raviolis.Cook for about 4 minutes.They will float to the top.Dip out with slotted spoon to drain.Place 3-4 raviolis per serving bowl.
9.Heat olive oil in
skillet.Add one clove crushed or minced
garlic and tomatoes.Salt to taste.Cook 3 to 5 minutes until tomatoes are softened.Stir in ½ cup of pasta cook water.
sauce over raviolis. Add a little traditional pasta sauce if desired. Sprinkle with