| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Eggplant; peeled and Cubed |
| 1 mittel | Onion chopped |
| 2 | cloves garlic minced |
| 2 Esslöffel | olive oil |
| 1 Dose | Stewed Tom; DelMonte Italian Style; chopped |
| 2 Esslöffel | Tomato paste* |
| 3 Esslöffel | Ripe olives sliced |
| 1 Esslöffel | balsamic vinegar |
| 1 Teelöffel | thyme |
| 9 x ca. 30 g | Ravioli; cheese-filled (frozen) |
| 3 x ca. 30 g | Parmesan cheese shredded |
|
Cook first 3 ingredients in oil in a large skillet over med-hi, stirring constantly, til tender. Stir in tomatoes and next 4 ingredients. Remove from heat, and set aside.
Cook ravioli according to pkg. Directions, and drain. Rinse w/ cold water, and drain.
Combine vegetable mixture and ravioli, tossing gently; spoon evenly into a lightly greased shallow 2-quart baking dish.
Cover and bake at 350 for 20 min. Uncover, sprinkle w/ cheese and bake 15 min. More or until thoroughly heated.
Eat-L Digest - 22 June 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
|
|
Anmerkungen zum Rezept:
|
