- 3 tablespoons unsalted butter
- 1/4 cup each small diced red pepper, red onion, eggplant, mushrooms, celery
- 3 tablespoons each chopped parsley and basil
- 2 teaspoons chopped garlic
- Salt and pepper
- Heat the butter until foaming in a small saute pan. Add the vegetables, cook until tender, about 2 minutes. Add the garlic, parsley, and basil, and cook for 1 minute. Set aside to cool. Yield: 2 portions stuffing for over-sized raviolis.