Main Meals

March 18, 2023

Ravioli and Veggie Ham Aubergine Parmigiana

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Oh you guys, this is currently my new favourite recipe. I make it every week as I'm completely obsessed with it. The ingredients can be quite expensive if you're watching your pennies, and it takes a while to make, but it's a special treat and it's so utterly comforting and nourishing and it makes me so happy to look at. I've always loved ravioli pasta and aubergine parmigiana separately, and one day I just though, "Why not serve them together in a recipe". So I did, and here we are, and this is the best new recipe that you will eat this month, I promise you!!

aubergine parmigiana in baking dish with pine nuts and fresh basil
Ravioli and Veggie Ham Aubergine Parmigiana

Just a cheeky drizzle

Now, if you haven't already guessed, I really am a keen foodie at heart and if you've made the effort to create an amazing meal, why not finish it off with an even better ending?? I always serve this parmigiana with a (slightly generous) drizzle of balsamic vinegar because it just heightens all those flavours, and there's just some magical connection between pasta, a rich tomato sauce and balsamic vinegar - it works so well every time. You can't really beat it if I'm honest. However, if you don't have any or don't want to add the balsamic then that's absolutely fine, and I guarantee you that this recipe is just as delicious on it's own. I really hope you love it, and as always, I've chosen ingredients that suit my gluten-free, cow's milk free, egg-free diet, but if you have any other options that you prefer then please feel free to use these instead. Have fun making it, and pleas have fun eating it.

close up of aubergine parmigiana
Ravioli and Veggie Ham Aubergine Parmigiana

Ravioli and Veggie Ham Aubergine Parmigiana

Think of your favourite ravioli dish, but just layered in-between slices of tender herby aubergine. It's my new favourite dish!!

Prep:

5

min

cook:

50

min

total:

60

min

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Ingredients

  • 2-3 small aubergines, sliced lengthways
  • 1 red onion, finely chopped
  • 400g tinned tomatoes, chopped
  • 2 tbsp tomato puree
  • 50ml Red Wine Vinegar
  • 2 cloves fresh garlic, finely chopped
  • 250g silken tofu, drained
  • 50g Quorn Vegan Smoky Ham Free Slices (or any other veggie ham you prefer)
  • 125g White Rabbit Aubergine Parmigiana Ravioli (or any other ravioli you prefer)
  • 50g Goats Cheese, grated
  • 50g Smoked Applewood Vegan Chessar Cheese
  • 25g pine nuts
  • Few sprigs of fresh rosemary
  • Few sprigs of fresh basil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. On a large baking tray, lay out the slices of aubergine evenly and drizzle with plenty of olive oil. Season with salt and pepper and sprinkle overdone teaspoon of dried oregano, and place the baking tray in the oven to roast for 20 minutes, turning over the aubergine slices half way through.
  3. In a large saucepan, fry the chopped red onion in some olive oil over a medium-to-high heat until the onion has softened and then add in the chopped garlic, cooking for a further two minutes. Then add in the chopped tinned tomatoes, tomato puree, red wine vinegar, dried oregano, fresh rosemary and a seasoning of salt and pepper and cook until the sauce has slightly thickened. Give the sauce a good mix and then transfer to a food processor or blender. Gently add in the silken tofu and blend until the sauce is fully mixed and completely smooth.
  4. Cook the ravioli according the packet instructions and then drain, leaving to the side afterwards.
  5. Now is the fun part - assembling the parmigiana!! Spoon one-third of the tomato mixture along the bottom of a large baking dish and then layer over one-third of the aubergine slices. Place on top half of the veggie ham slices and cooked ravioli and then a third of the grated cheeses, repeating this full process again afterwards. Layer over the final third of the tomato sauce and then sprinkle over the rest of the cheese. Season with salt and pepper and sprinkle over the pine nuts, and then place the baking dish back in the oven for 10-15 minutes, or until the cheese has turned golden brown and the bake is bubbling at the edges.
  6. Remove the parmigiana from the oven and finish with a garnishing of fresh basil leaves. (As an extra tip - this is even better served with a drizzle of balsamic vinegar, but is still delicious without!)

You might also like...

Vegan Tofu Carbonara
Butternut Squash and Lentil Pasta Bake
Garlicky Mushroom, Olive and Veggie Bacon Pizzas

Hey, I'm Josie!

Thank you for visiting, I'm so glad you're here! I'd love for you to have a look around and find something you want to make, and please let me know what you think!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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