By Martha Stewart
Ravioli with Roasted Eggplant, Tomatoes, and Capers
Instructions
Prep:25min
This easy weeknight vegetarian pasta combines store-bought cheese ravioli with roasted eggplant, tomatoes, shallots, and capers.
Updated at: Thu, 28 Nov 2024 02:06:59 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
4
Low
Nutrition per serving
Calories350.7 kcal (18%)
Total Fat26.1 g (37%)
Carbs15.6 g (6%)
Sugars9.9 g (11%)
Protein16.1 g (32%)
Sodium709.2 mg (35%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundeggplant
1.25 poundscherry tomatoes
1shallot
thinly sliced
⅓ cupextra-virgin olive oil
kosher salt
freshly ground pepper
12 ouncesfresh cheese
store-bought, or frozen, or spinach ravioli
2 tablespoonscapers
drained
⅓ cupParmigiano-Reggiano
grated, plus more for serving
1 cupbasil leaves
packed, torn if large, plus more for serving
Instructions
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