Mushroom Ravioli "Alla Norma" Bake
with Eggplant and Ricotta
Tender eggplant, creamy ricotta and an aromatic tomato sauce base come together to make this Sicilian inspired baked ravioli dish sing. Loaded with veggies and flavor at every turn, the only thing better than a serving of this dish... is two!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Mushroom Ravioli
(Contains Milk, Wheat, Egg May contain Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
1 unit(s)
Eggplant
56 g
Baby Spinach
1 unit(s)
Red Onion
7 g
Basil
1 unit(s)
Crushed Tomatoes with Garlic and Onion
100 g
Ricotta Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
0.07 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel eggplant and cut into 1 inch pieces.
- Toss the eggplant with 1/2 tsp (dbl for 4 ppl) salt and pepper.
- Set a strainer over a small bowl. Place the eggplant in the strainer and allow to drain for at lest 10 minutes.
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add ricotta, half the Parmesan and half the garlic puree to a small bowl. Season with salt and pepper then stir to combine.
- Pick basil leaves from stems. Keep leaves and stems separate.
- Peel, then cut onion into 1/4 -inch pieces.
- Roughly chop spinach.
- Heat a large non-stick pan over medium.
- When hot, 2 tbsp butter, and 1/2 tbsp oil (dbl for 4 ppl). Swirl pan until melted.
- Add onions and basil stems. Cook, stirring occasionally, until fragrant and golden brown 1-2 min.
- Add garlic puree, crushed tomatoes, chili flakes (NOTE: Reference heat guide.). Season with salt and pepper, stir to combine.
- Bring to a simmer, cook stirring occasionally for 4-5 min.
**NEW SG cooking method for eggplant below**
- Line a baking sheet with foil
- Use paper towel to gently blot and remove any excess moisture from eggplant. Transfer eggplant to baking sheet and toss with 1 tbsp oil (dbl for 4 ppl).
- Spread into an even layer and broil in the middle of the oven, flipping halfway until golden brown and tender, 6-7 min. TESTER pls confirm broil time!
- Meanwhile, add ravioli to the boiling water.
- Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/2 cup pasta water (dbl for 4 ppl), Then use a slotted spoon to transfer the ravioli straight into the pan of simmering sauce. Season with salt and pepper, stir to combine.
- Remove pan from heat and pick out basil stem.
- Add eggplant, and spinach. Stir to combine (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Dollop ricotta over ravioli, then sprinkle with remaining parmesan. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)
- Broil, in the middle of the oven, until top is golden-brown, 3-4 min.
- Allow ravioli to rest for 3-4 minutes before serving.
- Divide ravioli bake between plates, then tear basil leaves over top.
- Sprinkle with any remaining chili flakes if desired.
