Wild Mushroom Ravioli with Eggplant and Goat Cheese
Ingredients
- 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
Instructions
Wild Mushroom Ravioli with Eggplant and Goat Cheese serves 4 original recipe by Food Network.
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