Caramelized Eggplant & Ricotta Ravioli With Lemon Marinated Kale, Capers, Roasted Tomato Relish And Basil Butter Recipe
Indulge in our Caramelized Eggplant & Ricotta Ravioli, where silky pasta envelopes a rich filling of sweet caramelized eggplant and creamy ricotta. Paired with vibrant lemon-marinated kale, zesty capers, and a luscious roasted tomato relish, this dish is a symphony of flavors. Finished with a drizzle of fragrant basil butter, each bite is a delightful dance of taste and texture that will transport your senses to an Italian trattoria.
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Ingredients
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Kale and Toppings
Method
Kale and Relish Preparation
Marinate the Kale
In a bowl, toss kale with lemon juice and a pinch of salt. Massage for a few minutes until softened. Set aside.
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until blistered.
Prepare the Basil Butter
In a small saucepan, melt butter over low heat. Add chopped basil and cook for a minute until fragrant.