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Home Ravioli with eggplant puree and pesto

Ravioli with eggplant puree and pesto

Name: Ravioli with eggplant puree and pesto
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 package sun-dried tomato/olive ravioli; 2 eggplants; 1 jar of pesto (you can of course also make it yourself with this recipe); 2 cloves of garlic; 1 lemon; 1 bag blanched almonds; salt & pepper

Recipes

If you can't find sun-dried tomato/olive ravioli you can of course choose another type =)

Recipe

Ravioli with eggplant puree and pesto

A flavorful plate with silky eggplant puree, sun-dried tomato and olive ravioli, finished with pesto and golden-roasted almonds. Quick to prepare and full of taste.

Course	Main course
Kitchen	Italian
Servings	2

Preparation time

Preparation time	35 min
Total	35 min

Equipment

Pot
frying pan
immersion blender
bowl
paper towel

Ingredients

1 package sun-dried tomato/olive ravioli
2 eggplants
1 jar of pesto (you can of course also make it yourself with this recipe)
2 cloves of garlic
1 lemon
1 bag blanched almonds
salt & pepper

Ravioli with eggplant puree and pesto

1. Bring a pot of salted water to a boil. Cut the eggplants into small cubes and finely chop the garlic. Heat a frying pan with 3 tablespoons of olive oil over medium heat. Fry the eggplant and garlic until soft inside and golden brown on the outside. Season with salt and pepper.

2. Put the fried eggplant in a bowl and blend until smooth with an immersion blender. Add lemon juice to taste and, if needed, some extra salt and pepper. Keep warm in a small pan over low heat. Wipe the frying pan clean with a piece of paper towel and heat it over medium heat with 2 tablespoons of olive oil. Toast the almonds until golden brown. Let them cool slightly and chop coarsely. Optionally sprinkle with a little salt.

3. Gently cook the ravioli in the pot of water for about 3–4 minutes or until the ravioli float to the surface. Carefully drain the water and toss the ravioli with 1 tablespoon of olive oil. Spread the eggplant puree over 2 plates. Place the ravioli on top. Spoon the pesto over them and sprinkle with the chopped almonds. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is perfect for a weeknight when you want something a bit special on the table without spending a lot of time. The eggplant puree provides a creamy base that pairs beautifully with the stuffed ravioli and the aromatic pesto.

If you want to give the dish a little extra kick, add a pinch of chili flakes to the eggplant puree. The chopped almonds add a lovely crunch that completes the dish.

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