I had a very busy weekend, but what else is new? I had plenty of homework and a speech to write, but I was still determined to find time to relax. No matter how much crap I had to do, I wanted to have one night of cooking and enjoying a nice dinner. If you don’t make time for those kinds of things, you’ll go insane.
So I grabbed some of the fresh ravioli I had in the fridge and whipped up this Fontina Blush Sauce with Ravioli & Eggplant. With fresh ravioli, a velvety Fontina blush sauce, and tender breaded eggplant, it was the best thing I could ask for on a cold night. Plus, I can’t tell you how good it tasted, literally and figuratively, to take a few minutes out of my day to sit down and actually enjoy that meal.
I am obsessed with blush sauces. Whenever they’re an option, I choose it. You don’t have to pick between a cream sauce and a tomato sauce; what could be better than that? The classic blush sauce is usually tomato, basil, cream and maybe some parmesan, but today’s version has a cheesy upgrade with Fontina cheese. It makes this sauce even richer and smoother because it’s such a great melting cheese. That being said, it’s also mild, so it doesn’t take away from the tangy, sweet flavors of the sauce.
I can guarantee almost any flavor of ravioli would be delightful in here, but I’m indecisive, so I used not one, but two. First, I tried a sweet butternut squash ravioli that made a beautiful union with the savory flavors of the sauce. Then, I used a spicy broccoli rabe ravioli that was also amazing. You really can’t get wrong no matter what you choose.
When you need to treat yourself, remember the power of sitting down for a nice meal. More importantly, shut your laptop and turn off the TV when you sit down for your feast. I spend a lot of meals with my head buried in my computer, and it takes away from the ability to press pause during the day. If you think about it, a meal is such a short portion of your time. Take that moment to immerse yourself in the deliciousness of a dish like this Fontina Blush Ravioli & Eggplant, and let everything else go.
Even if only for 10 minutes.
A Few Tips Before You Get Cooking:
- You can also make this with tortellini. Whatever you choose, use the fresh stuff your grocery store sells.
- Yes, you can use a different kind of tomato, but I always use San Marazanos because they’re high-quality, sweet and flavorful.
- You can find Fontina cheese in the specialty cheese section of your grocery store, which is typically near the deli.
- You could make this meal a few hours ahead of time, but I would wait to add the eggplant until you’re about to serve it.
- Craving more comforting ravioli goodness? Try my Cheesy Butternut Squash Baked Ravioli & Spinach.
Fontina Blush Sauce with Ravioli & Eggplant
By The Smart Cookie Cook
- 16 oz. frozen breaded eggplant cutlets, cooked according to box directions (I used Wegmans)
- 18 oz. ravioli (I used Wegman’s Butternut Squash Ravioli & Wegman’s Spicy Rapini Ravioli)
- 2 tbsp. olive oil
- 1 shallot, finely chopped
- 2 tsp. minced garlic
- 2 14-oz. cans San Marzano tomatoes & their juices
- 2 tsp. chopped fresh oregano
- 2 cups heavy cream
- 1 ½ cups shredded Fontina cheese
- ½ tsp. salt
- ¼ tsp. pepper
- Chop eggplant into small pieces and set aside.
- In a large pot of boiling salted water, cook ravioli until done to your liking. Drain.
- Meanwhile, in a large saucepan, bring olive oil to medium heat. Add shallot and garlic and saute for two minutes. Add the tomatoes and oregano. Cover and simmer for 15 minutes.
- Use an immersion blender to blend the sauce until smooth. Add the cream, cheese, salt, and pepper and whisk until completely melted. Fold in the ravioli and eggplant. Serve with more fresh oregano, if desired.