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Ravioli with Vegetable Sauce

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(Recipe ID: 724)

Serves 4-6

Preparation time: 30 minutes; Cook time: 20 minutes

Source: Chef Joseph Lowery

Nice and quick way to "dress  up" frozen ravioli.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 cup Diced Eggplant
  • 1 teaspoon Salt
  • 1 pound Frozen Ravioli
  • 3 Tablespoons Extra Virgin Olive Oil *
  • 1/2 cup Peeled and Diced Yellow Onion
  • 1 Carrot, cut julienne style
  • 1/2 cup Green Beans or Peas
  • 1 cup Diced Ripe Tomatoes
  • 1/4 cup Half & Half
  • 1/4 cup Tomato Sauce
  • 1/4 cup Red Wine
  • 1 Tablespoon Chopped Fresh Parsley
  • 1/2 teaspoon Oregano *
  • Salt and Pepper, to taste
  • Parmesan or Romano Cheese, freshly grated
  • 2 cloves Garlic, minced and mashed


  1. Dice the eggplant and mix with teaspoon of salt.  Place in a drainer for 1/2 hour while you prepare everything else.
  2. Cook the ravioli according to package directions.
  3. Heat a large frying pan or wok and add the oil, garlic and yellow onion.  Cook for a moment and add the eggplant, drained and wiped dry with a paper towel.  Saute or stir fry on medium heat for 4 minutes.
  4. Add the carrot and green beans and diced tomatoes.  Cook another 4 minutes and add the remaining ingredients, except the cheese.  Simmer for a few more minutes while you drain the ravioli.
  5. Pour the sauce over the drained ravioli and top with the cheese.

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