Eggplant Ravioli In Tomato Soup Recipes

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS

Ravioli with Roasted Eggplant, Tomatoes, and Capers image

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.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 55m

Number Of Ingredients 9

Ingredients

1 pound eggplant
1 1/4 pounds cherry tomatoes
1 shallot, thinly sliced
1/3 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 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving
1 cup packed basil leaves, torn if large, plus more for serving

Steps:

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.

TOMATO AND EGGPLANT SOUP

Tomato and Eggplant Soup image

Provided by Ina Garten

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Good olive oil
4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving

Steps:

Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT RAVIOLINI SOUP

Eggplant Raviolini Soup image

Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).

Provided by Marz7215

Categories < 60 Mins

Time 50m

Yield 1 soup, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes
2 garlic cloves
salt and pepper
1 (32 ounce) can crushed tomatoes
32 ounces chicken broth
1 lb ravioli
1 cup basil leaves, torn
grated parmigiano-reggiano cheese, for topping

Steps:

In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
Serve the soup in bowls, topped with cheese.

ROASTED EGGPLANT AND TOMATO SOUP

Roasted Eggplant and Tomato Soup image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons EVOO, plus more for liberal drizzling
1 medium to large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic, ends cut to expose the cloves
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry white or red wine
One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
A few leaves fresh basil, torn, plus a few for garnish
Crumbled or grated ricotta salata, garnish

Steps:

Preheat the oven to 425 degrees F.
Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.

EASY TOMATO AND EGGPLANT SOUP

Easy Tomato and Eggplant Soup image

This is an easy and delicious soup that has so much flavor you won't believe how simple it is.

Provided by MARTHAK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 3

Ingredients

2 (10.75 ounce) cans condensed tomato soup
2 medium eggplants
½ cup chicken broth

Steps:

Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 17.9 g, Fat 1.5 g, Fiber 4.9 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 472.9 mg, Sugar 8.5 g

RAVIOLI SOUP

Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

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