Ravioli With Roasted Eggplant, Tomatoes, And Capers Recipe
Recipe By Martha Stewart
This easy weeknight vegetarian pasta combines store-bought cheese ravioli with roasted eggplant, tomatoes, shallots, and capers.
4.2
13 Rating -
Rate
Vegdiet
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ingredients serve
serve1
Add to Shopping ListIngredients for Ravioli With Roasted Eggplant, Tomatoes, And Capers Recipe
- 1/4 pound Eggplant
- 0.31 pound Cherry tomatoes
- 1/4 Shallot, Thinly Sliced
- 0.08 cup Extra virgin olive oil
- As required Kosher Salt And Freshly Ground Pepper
- 3 ounce Store bought fresh or frozen cheese or spinach ravioli
- 1/2 tablespoon Capers, Drained
- 0.38 ounce Parmigiano reggiano, grated, plus more for serving
Nutrition
value
value
356
calories per serving
22 g Fat5 g Protein34 g Carbs7 g FiberOther
Current Totals
- Fat22g
- Protein5g
- Carbs34g
- Fiber7g
MacroNutrients
- Carbs34g
- Protein5g
- Fiber7g
Fats
- Fat22g
Vitamins & Minerals
- Calcium165mg
- Iron4mg
- Vitamin A2484mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9189mcg
- Vitamin B120mcg
- Vitamin C48mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium127mg
- Manganese2mg
- Phosphorus95mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart