Italian

Eggplant Parm Ravioli is for Dinner.

Eggplant Parm Ravioli takes 30 minutes to prepare.

Eggplant Parm Ravioli takes 30 minutes to cook.

Eggplant Parm Ravioli makes 6 servings.

The ingredients for Eggplant Parm Ravioli are:

? 3 eggplants (1-1/2 pounds), peeled and coarsely chopped
? 6-1/2 tablespoons extra-virgin olive oil
? 3 cloves garlic, smashed and peeled
? Salt and pepper
? 6 ounces mozzarella cheese, shredded (about 1-1/2 cups)
? 1/3 cup plus 1/4 cup grated Parmesan cheese
? 1 pint grape tomatoes, halved
? 1/4 cup finely chopped fresh basil
? 12 egg roll wrappers

Here is how you make Eggplant Parm Ravioli:

Frozen assetsFreeze uncooked ravioli on a baking sheet before storing in a resealable plastic bag for up to 1 month.Directions:1. Using a food processor, finely chop the eggplant. In a large nonstick skillet, heat 1? tablespoons olive oil over medium-high heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add the eggplant, season with salt and pepper and cook, stirring, until browned, about 10 minutes. Transfer to a large bowl and let cool for 5 minutes. Stir in the mozzarella and 1/3 cup parmesan. 2. In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the remaining 2 cloves garlic and cook until golden, 1 to 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes; season with salt and pepper. Lower the heat to low and stir in the basil. 3. Bring a large pot of salted water to a boil, then add the remaining 2 tablespoons olive oil. Working with 1 at a time, fill each wrapper with 2 rounded tablespoons of the eggplant mixture; moisten the edges with water and fold in half, pressing the edges to seal. Working in 2 batches, cook the ravioli until tender, about 4 minutes. Using a slotted spoon, transfer 2 ravioli each to 6 shallow bowls. Stir 1/2 cup of the pasta cooking water into the tomato sauce and season with salt and pepper; spoon over the ravioli and sprinkle the remaining parmesan on top.Number of Servings: 6Recipe submitted by SparkPeople user SHEILA333.

The nutritional information for Eggplant Parm Ravioli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 474.4

• Total Fat: 21.9 g
• Cholesterol: 26.2 mg
• Sodium: 595.7 mg
• Total Carbs: 52.9 g
• Dietary Fiber: 4.3 g
• Protein: 16.9 g

Eggplant Parm Ravioli is Italian cuisine.

The dietary needs meet for Eggplant Parm Ravioli is Vegetarian