Loaded Veggie Cacio E Pepe Ravioli

Name: Loaded Veggie Cacio E Pepe Ravioli with Eggplant and Ricotta
Total time: 30 min
Yield: 2
Cuisine: Italienne
Ingredients: 350 g Raviolis aux champignons; 1 pièce(s) Aubergine; 56 g Jeunes épinards; 1 pièce(s) Oignon rouge; 7 g Basilic; 1 pièce(s) Tomates broyées à l'ail et aux oignons; 100 g Ricotta; ¼ tasse(s) Parmesan, râpé grossièrement; 4 g Flocons de piment; 1 cs Huile*; 2 cs Beurre non salé*; 0.07 cc Sel*; 0.13 cc Poivre*

with Eggplant and Ricotta

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Végétarien

Allergènes:

Lait

•Blé

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

350 g

Raviolis aux champignons

1 pièce(s)

Aubergine

56 g

Jeunes épinards

1 pièce(s)

Oignon rouge

7 g

Basilic

1 pièce(s)

Tomates broyées à l'ail et aux oignons

100 g

Ricotta

¼ tasse(s)

Parmesan, râpé grossièrement

4 g

Flocons de piment

Pas inclus dans votre livraison

1 cs

Huile*

2 cs

Beurre non salé*

0.07 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)870 kcal

Graisses40 g

dont saturés19 g

Glucides102 g

dont sucres25 g

Fibres15 g

Protéines32 g

Cholestérol110 mg

Sel1920 mg

Gras Trans1 g

Potassium1850 mg

Calcium800 mg

Fer7 mg

Ustensiles

•Passoire

•Petit bol

•Grande casserole

•Grande poêle allant au four

•Plaque de cuisson

•Papier aluminium

•Écumoire

Instructions

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!

Add eggplant, 1/4 cup pasta water, ravioli and spinach to pan with sauce
Season with salt and pepper, stir to coat
Remove basil stems
Dollop ricotta over ravioli mixture, 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 the cheese melts and is golden-brown, 2-3 min.