Ravioli, I love ravioli...

...ravioli, it's so good for me! Anyone else remember that song from when you were a kid?

I've been blogging about a lot of baked goods lately so I figured it was time to tell you something to have for dinner. I had received a package of Buitoni fresh not frozen ravioli through Foodbuzz awhile ago. I had great plans on making something with them and never got around to it... until the other night. I arrived home from the gym and had no clue what I was having for dinner. A quick look in the fridge and I noticed the pack of ravioli still hanging out (don't worry it hadn't reached its expiration date yet!). I looked around to see what else I had to put with it, because lord knows if I had made just the ravioli I would have eaten the entire package by myself no questions asked :)

My veggie drawer was looking a little sparse... collard greens... eggplant...random... these will have to do.

I must say I'm pretty picky about my ravioli, my mom dad and I make a seriously mean ravioli from scratch, super thin pasta, amazing filling... so I don't eat ravioli other than home made very often... they tend to be too thick and doughy for my taste. These Butoni were pretty good though I must say, good flavor mix inside, and the dough wasn't too too thick (it wasn't crazy thin though).

Here's what I did to make a quick dinner!

Ravioli with eggplant and crispy collard greens
serves 2

1 package Butoni wild mushroom ravioli
4 leaves collard greens
1 small eggplant cut into medallions
olive oil
salt pepper to taste
couple glugs of white wine (plus more for drinking with your meal... I know I used good wine to cook with... but I didn't have any crap cooking white wine on hand. plus it added a seriously nice flavor... ok don't use crap wine, mom made a great point in the comments... use the good stuff!)

Put water on to boil for ravioli (they only take 4-6 minutes to cook so that makes this a super quick meal). Rinse collards and tear into small pieces. Place in a pan with a little olive oil and toss until wilted. Add eggplant and let brown on both sides. Ok now season with salt and pepper and glug in the wine! They will steam up a bit and the longer you cook them the crisper the collards will get. I took some of mine out early and left some in to get them to a potato chip crisp quality. YUM. Once ravioli are done cooking toss them with a little olive oil and pepper and top with collards and eggplant. CHOW!