Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 09/04/2020 Easy and fabulous! Used spinach ravioli and dried basil.
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Gallery Ravioli with Roasted Eggplant, Tomatoes, and Capers Credit: Kate Sears Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 1 pound eggplant 1 1/4 pounds cherry tomatoes 1 shallot, thinly sliced 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 12 ounces store-bought fresh or frozen cheese or spinach ravioli 2 tablespoons capers, drained 1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving 1 cup packed basil leaves, torn if large, plus more for serving
Gallery Ravioli with Roasted Eggplant, Tomatoes, and Capers Credit: Kate Sears
Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Gallery
Ravioli with Roasted Eggplant, Tomatoes, and Capers Credit: Kate Sears
Ravioli with Roasted Eggplant, Tomatoes, and Capers
Credit: Kate Sears
Ravioli with Roasted Eggplant, Tomatoes, and Capers
Recipe Summary prep: 25 mins total: 55 mins Servings: 4
Recipe Summary
prep: 25 mins total: 55 mins
Servings: 4
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound eggplant 1 1/4 pounds cherry tomatoes 1 shallot, thinly sliced 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 12 ounces store-bought fresh or frozen cheese or spinach ravioli 2 tablespoons capers, drained 1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving 1 cup packed basil leaves, torn if large, plus more for serving
Directions
Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 09/04/2020 Easy and fabulous! Used spinach ravioli and dried basil.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 09/04/2020 Easy and fabulous! Used spinach ravioli and dried basil.Martha Stewart Member
Rating: 5.0 stars 09/04/2020
Easy and fabulous! Used spinach ravioli and dried basil.
Rating: 5.0 stars
All Reviews for Ravioli with Roasted Eggplant, Tomatoes, and Capers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ravioli with Roasted Eggplant, Tomatoes, and Capers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
