Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese
8 Ingredients
  • 1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 cloves garlic, chopped
  • Salt and pepper
  • 1 (12-ounce) package fresh wild mushroom ravioli
  • 2 medium vine ripe tomatoes, about 8 ounces
  • 8 ounces goat cheese, to crumble
  • 1 cup, 20 leaves, fresh basil leaves, torn or shredded
Nutrition
540
27% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

40% 26

Saturated

63% 13

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

18% 54

Carbs (net)

- 48

Fiber

26% 7

Sugars

- 7

Sugars, added

- 0

Protein

50% 25

Cholesterol

22% 65

Sodium

34% 812

Calcium

26% 255

Magnesium

14% 58

Potassium

12% 552

Iron

18% 3

Zinc

17% 2

Phosphorus

56% 392

Vitamin A

26% 237

Vitamin C

13% 12

Thiamin (B1)

34% 0

Riboflavin (B2)

44% 1

Niacin (B3)

25% 4

Vitamin B6

28% 0

Folate equivalent (total)

39% 155

Folate (food)

- 58

Folic acid

- 57

Vitamin B12

11% 0

Vitamin D

57% 9

Vitamin E

13% 2

Vitamin K

35% 41

Sugar alcohols

- 0

Water

- 236
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