Baked Eggplant Ravioli with Lamb Sauce
If you would like to print them for use in your kitchen, the recipes will automatically format into a printer friendly version.
Ingredients
1 Tbsp. butter
1 Tbsp. olive oil
¼ c. sweet onion, minced
1 clove garlic, minced
1-1/4 oz. shiitake mushroom, sliced
1/3 lb. ground lamb, cooked and drained
¼ cup dry white wine
1 c. canned Italian plum tomatoes and their juice
Salt and pepper
2 tsp. snipped rosemary
1 baby eggplant, peeled and sliced thin, lengthwise
Olive oil
4 Joseph's Ravioli with Roasted Eggplant (#43352)
Feta cheese, crumbled over the top
Grated Romano
Mint
Eggplant
1. Foil a ½ sheet pan, smear with olive oil, place eggplant on oiled pan and turn once, to cover both sides with oil. Cover with foil.
2. Bake eggplant 20 - 30 minutes or until tender. Let cool.
Meat Sauce
1. In a heavy saucepan, heat butter and oil together over moderate heat. Add the onion, sauté until softened, add garlic, cook stirring 1 minute.
2. Add the sliced shitake mushroom cook until soft, stirring occasionally.
3. Add the cooked and drained lamb, add the white wine, simmer until the wine is evaporated.
4. Add the tomatoes and their juice, salt and pepper and rosemary, and simmer over low heat for 30-40 minutes.
5. Cook the ravioli in salted boiling water for 3 minutes and drain.
Preheat oven to 375 F.
Assembly
1. In 2 oven proof casserole dishes, spread some meat sauce on the bottom, layer with eggplant slices, ravioli's, Romano cheese, meat sauce, ravioli, Romano, meat sauce, top with crumbled feta.
2. Cover loosely with aluminum foil and bake 30 minutes. Remove foil and bake another 10 minutes or until bubbly.
3. Serve and garnish with fresh mint.
Learn more about our menu: Menu Inspirations | Recipes | Newsletters