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.

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Ingredients 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
356
calories per serving
22 g Fat5 g Protein34 g Carbs7 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    5g
  • Carbs
    34g
  • Fiber
    7g

MacroNutrients

  • Carbs
    34g
  • Protein
    5g
  • Fiber
    7g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    165mg
  • Iron
    4mg
  • Vitamin A
    2484mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    189mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    127mg
  • Manganese
    2mg
  • Phosphorus
    95mg
  • Selenium
    2mcg
  • 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
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Recipe By Martha Stewart