Pasta A La Norma

Pasta A La Norma

Yields5 Servings

Cook Time30 mins

Ingredients

 2 tbsp oil
 1 medium eggplant, diced
 ½ tsp salt
 ¼ tsp pepper
 2 cups tomatoes, peeled and chopped
 2 cloves garlic, sliced
 ¼ tsp red pepper flakes
 1 cup ricotta
 1 tbsp Italian seasoning
 25 oz bag frozen ravioli
 Fresh basil, sliced into ribbons, optional
 Parmesan, optional

Directions

1

In a large deep pan over medium-high heat, warm the oil. Add the eggplant, salt, and pepper, cooking for 10 minutes, until the eggplant softens. Remove the eggplant from the pan, add the tomatoes and garlic, and cook for another 10 minutes, until the tomatoes begin to break down. Meanwhile, in a small bowl, add the ricotta and Italian seasoning together, stirring until combined and refrigerate until ready to serve.

2

Meanwhile, cook the ravioli according to the package instructions.

3

Add the eggplant back into the pan, add the red pepper flakes, and stir until fully coated. Drain the ravioli and add the eggplant mixture into the ravioli and toss to coat.

4

Serve in a bowl, topped with a scoop of the ricotta mixture, basil, and parmesan.

Panzanella

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Ingredients

 2 tbsp oil
 1 medium eggplant, diced
 ½ tsp salt
 ¼ tsp pepper
 2 cups tomatoes, peeled and chopped
 2 cloves garlic, sliced
 ¼ tsp red pepper flakes
 1 cup ricotta
 1 tbsp Italian seasoning
 25 oz bag frozen ravioli
 Fresh basil, sliced into ribbons, optional
 Parmesan, optional

Directions

1

In a large deep pan over medium-high heat, warm the oil. Add the eggplant, salt, and pepper, cooking for 10 minutes, until the eggplant softens. Remove the eggplant from the pan, add the tomatoes and garlic, and cook for another 10 minutes, until the tomatoes begin to break down. Meanwhile, in a small bowl, add the ricotta and Italian seasoning together, stirring until combined and refrigerate until ready to serve.

2

Meanwhile, cook the ravioli according to the package instructions.

3

Add the eggplant back into the pan, add the red pepper flakes, and stir until fully coated. Drain the ravioli and add the eggplant mixture into the ravioli and toss to coat.

4

Serve in a bowl, topped with a scoop of the ricotta mixture, basil, and parmesan.

Pasta A La Norma

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