Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs. Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.

Here we combined cheese ravioli, then top it with toasted Parmesan-breadcrumbs for a cheesy crunch in each bite, and a scatter of freshly torn basil leaves. Cook, relax, and enjoy!

The key to this meal

What makes this meal special is its sauce. First you add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. You should only need to stir occasionally, until eggplant is browned and tender. should take no more than 5-7 minutes. Add tomatoes, and remaining garlic, and let simmer. Than add 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 more minutes and you are done.

Side not Pay close attention to this step

Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.

Pasta alla Norma is one of the most well-known Italian pasta dishes. It is typical of the Sicilian cuisine created originally in Catania, Sicily, Italy.

The original recipe is made with macaroni, tomatoes, fried aubergines, grated ricotta salata cheese, and basil.

Wine Pairing for Ravioli

Pinot Grigio

Body and Tannins: light-bodied

Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.Pairs Well With These Foods: pasta, raw dishes, light salads, coconut milk, gouda

Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs

Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Italian

Servings 2

Ingredients

1 ½ cups of Parmesan cheese
1 large Italian eggplant
2 large plum tomatoes
2 large garlic cloves
panko
fresh basil
red wine vinegar
1 heart of romaine lettuce
1 pkg cheese ravioli
coarse kosher salt
olive oil
freshly ground pepper
sugar

Instructions

The Recipe:

Prep ingredients: Bring a large saucepan of salted water to a boil; cover and keep warm over low heat. Grate Parmesan. Trim stem end from eggplant, then cut into 1⁄2-inch pieces. Roughly chop tomatoes. Grate 2 large garlic cloves. In a small bowl, toss panko and 2 tablespoons of the Parmesan to combine. Pick basil leaves from stems and tear large leaves.
Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.
Make sauce: Add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. Cook, stirring occasionally, until eggplant is browned and tender, 5-7 minutes. Add tomatoes, remaining garlic, 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 minutes.
Prep dressing & lettuce: While sauce simmers, in a large bowl, whisk vinegar, 2 tablespoons oil, a pinch each sugar and salt, and a few generous grinds pepper. Cut romaine crosswise into 1⁄2-inch pieces, discarding end.
Cook ravioli: Return water to a boil and add ravioli. (If stuck together, gently pull apart only if possible without tearing. Boiling water will help separate.) Cook, stirring gently, until al dente, 3-4 minutes. Drain ravioli, then add to skillet with sauce.
Finish & serve: Place skillet over medium-high heat, add remaining Parmesan in large pinches to avoid clumping. Toss and cook 1 minute. Add half of the basil to sauce and season to taste with salt and pepper. Serve pasta topped with breadcrumbs, remaining basil, and another drizzle of oil. Toss romaine with dressing and serve alongside. Enjoy!