Download on the App Store
0dcfad13 fb88 4478 86b3 a859b4cbb9be  2016 08 28 00 28 04
Christian
Christian

Spinach and ricotta ravioli with eggplant tomato sauce!
Sauté 1 large brown onion and 2 cloves of garlic in a saucepan with a generous splash of olive oil, add 2 cans of tomatoes and simmer, meanwhile cut 1 medium eggplant into fine diced cubes and fry in a pan with olive oil until golden, add to the tomato sauce and simmer for a further 30 minutes until thickened, season with basil and oregano and stir in the ravioli. Serve with grated Parmesan and fresh basil