Two for Tuesday :: Ravioli with a Twist


Happy Tuesday!  We have a great new recipe courtesy Rachel Ray…who says that you can get it prepared, cooked and plated in 30 minutes (yeah right)….have yall ever watched her show, she makes me so nervous…but, I do have to say, her food always looks tasty.  She must be doing something right!


Wild Mushroom Ravioli with Eggplant and Goat Cheese Topped with a Balsamic Glaze aka Raviloi with a Twist!


Picture of Wild Mushroom Ravioli with Eggplant and Goat Cheese Recipe


Sweet & Spicy Balsamic Glaze




1 cup(s) balsamic vinegar

1/2 cup(s) packed dark brown sugar

2 tablespoon(s) Dijon mustard

2 clove(s) garlic, crushed with press

1/2 teaspoon(s) crushed red pepper

1/2 teaspoon(s) black pepper

1/4 teaspoon(s) salt



In 1 quart saucepan, heat vinegar, brown sugar, Dijon mustard, garlic, red pepper, black pepper, and salt to boiling on medium, stirring to dissolve sugar.  Simmer 15 minutes or until reduced by half, set aside to thicken.




1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 tablespoons extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-ounce) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 ounces

8 ounces goat cheese, to crumble

1 cup, 20 leaves, fresh basil leaves, torn or shredded



Place a pot of water on the stove to boil for pasta.


Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.


Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.


Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.


While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.


Pour glaze over the dish and enjoy!



You know us…we like to have a glass of wine or two with dinner…try the Francis Ford Coppola | Directors Cut | Cinema which happens to be on VIC Card Special this week!


Happy cooking!!!











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