Ravioli with Tomato And Eggplant

INGREDIENT

  • 120 g of ravioli
  • 100 g of eggplant (1 medium eggplant)
  • 200 g of ripe tomatoes (2 tomatoes)
  • 15 g pine nuts
  • 1 teaspoon olive oil
  • Salt
  • Water

INSTRUCTIONS

  1. Cut the eggplant and peeled tomatoes into cubes and place in the Pasta Cooker along with 2 tablespoons of water, 1 tablespoon of oil, the pine nuts and a pinch of salt. 

  2. Stir, cover and microwave for 5 minutes at 800W. Remove the Pasta Cooker content and set aside.

  3. Microwave the spaghetti in the Pasta Cooker following the product instructions.

  4. Once finished, drain the spaghetti in the Pasta Cooker itself and add the vegetables. Stir and serve. 

  5. Garnish with rosemary, thyme or basil to taste.Vary the vegetables according to what you have in your fridge, taking into account the possible differences in cooking times. 

Product Used: Avanti Ravioli Machine

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