Best Eggplant Ravioli In Tomato Soup Recipes

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS

Ravioli with Roasted Eggplant, Tomatoes, and Capers image

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 55m

Number Of Ingredients 9

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

Steps:

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.

RAVIOLI AND EGGPLANT STEW

Ravioli and Eggplant Stew image

Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
2 cups cubed eggplant
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 cup water
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
1 package (9 ounces) refrigerated cheese-filled ravioli
1 cup freshly shredded Parmesan cheese

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg

EGGPLANT RAVIOLINI SOUP

Eggplant Raviolini Soup image

Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).

Provided by Marz7215

Categories < 60 Mins

Time 50m

Yield 1 soup, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes
2 garlic cloves
salt and pepper
1 (32 ounce) can crushed tomatoes
32 ounces chicken broth
1 lb ravioli
1 cup basil leaves, torn
grated parmigiano-reggiano cheese, for topping

Steps:

In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
Serve the soup in bowls, topped with cheese.