Wild Mushroom Ravioli with Eggplant and Goat Cheese

• Difficulty: Easy
• Servings: 4
• Nutrition Per Serving: Calories 540, Total Fat 26 g, Saturated Fat 13 g, Carbohydrates 54 g, Dietary Fiber 7 g, Sugar 7 g, Protein 25 g, Cholesterol 65 mg, Sodium 812 mg
• Total Time: 25 minutes
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes

Whip up this irresistible eggplant ravioli with goat cheese and basil in just 25 minutes! Bursting with fresh flavors, tender wild mushroom ravioli, caramelized eggplant, juicy tomatoes, and creamy goat cheese, it's an easy weeknight dinner that feels gourmet and will have everyone at the table smiling.

Ingredients:

• 1 to 1 pounds eggplant (four 5- to 6-inch Japanese eggplants or one small, firm eggplant)
• 2 tablespoons extra-virgin olive oil (about two turns of the pan)
• 3 cloves garlic, chopped
• Salt and black pepper, to taste
• 1 (12-ounce) package fresh wild mushroom ravioli
• 2 medium vine-ripened tomatoes (about 8 ounces)
• 8 ounces goat cheese, crumbled
• 1 cup fresh basil leaves (about 20 leaves), torn or shredded

1. Bring a large pot of water to a boil for the pastadinner's almost ready!
2. Peel off about half the eggplant skin for gorgeous color and texture. Opt for small, firm eggplantsthey're naturally sweet, less bitter, and soak up just the right amount of oil, no salting needed. Skip full skin on baby ones to keep flavors balanced and tender.
3. Heat a medium nonstick skillet over medium-high. Chop eggplant into 1x-inch bite-sized pieces, then toss in with olive oil, garlic, salt, and pepper. Saut until edges golden-brown (about 5 minutes), then reduce to medium-low to soften beautifully.
4. Salt the boiling water generously and cook ravioli per package, 5-6 minutes for perfect al dente bite.
5. While pasta bubbles, dice tomatoes and stir into the eggplant skillet. Season to tastelet those fresh flavors mingle!
6. Drain ravioli and plate family-style or individually. Ladle over the warm eggplant-tomato magic, shower with torn basil and crumbled goat cheese. (Pro tip: Per serving, about cup basil and 2 oz cheese.) Dive in and savor every fresh, cheesy bite!