Ravioli with Roasted Eggplant, Tomatoes, and Capers

Name: Ravioli with Roasted Eggplant, Tomatoes, and Capers
Prep time: 25 min
Total time: 55 min
Ingredients: 1 pound eggplant; 1.25 pounds cherry tomatoes; 1 shallot, thinly sliced; 0.333 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 12 ounces store-bought fresh or frozen cheese or spinach ravioli; 2 tablespoons capers, drained; 1.5 ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving; 1 cup packed basil leaves, torn if large, plus more for serving

5.0

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1 Review

By

Riley Wofford

Updated on July 16, 2020

Ravioli with Roasted Eggplant, Tomatoes, and Capers — Photo: Kate Sears

Prep Time:

25 mins

Total Time:

55 mins

Servings:

4

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.

Ingredients

1 pound eggplant
1 ¼ pounds cherry tomatoes
1 shallot, thinly sliced
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
12 ounces store-bought fresh or frozen cheese or spinach ravioli
2 tablespoons capers, drained
1 ½ ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving
1 cup packed basil leaves, torn if large, plus more for serving

Directions

Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.