Pasta A La Norma

Ingredients

• 2 tbspoil
• 1medium eggplantAmount1Ingredientmedium eggplant, diced, diced
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• 2 cuptomatoesAmount2 cupIngredienttomatoes, peeled and chopped, peeled and chopped
• 2 cloves garlicAmount2Ingredientcloves garlic, sliced, sliced
• 1/4 tspred pepper flakesAmount1/4 tspIngredientred pepper flakes
• 1 cupricotta
• 1 tbspItalian seasoningAmount1 tbspIngredientItalian seasoning
• 25 ozbag frozen ravioliAmount25 ozIngredientbag frozen ravioli
• Fresh basilIngredientFresh basil, sliced into ribbons, optional, sliced into ribbons, optional
• Parmesan, optional

Instructions

1. 1

   In a large deep pan over medium-high heat, warm the oil. Add the eggplant, salt, and pepper, cooking for 10 minutes, until the eggplant softens. Remove the eggplant from the pan, add the tomatoes and garlic, and cook for another 10 minutes, until the tomatoes begin to break down. Meanwhile, in a small bowl, add the ricotta and Italian seasoningAmount1 tbspIngredientItalian seasoning together, stirring until combined and refrigerate until ready to serve.

2. 2

   Meanwhile, cook the ravioliAmount25 ozIngredientbag frozen ravioli according to the package instructions.

3. 3

   Add the eggplant back into the pan, add the red pepper flakesAmount1/4 tspIngredientred pepper flakes, and stir until fully coated. Drain the ravioli and add the eggplant mixture into the ravioli and toss to coat.

4. 4

   Serve in a bowl, topped with a scoop of the ricotta mixture, basil, and parmesan.