Ravioli Alla Norma Recipe
roasted eggplant, cherry tomatoes, ricotta salata, fried capers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat the oven to 200°C (400°F). Cut the eggplant into cubes, toss with olive oil, salt, and black pepper, and spread it on a baking sheet. Roast in the oven for about 25-30 minutes or until golden brown.
- 2
Cook the Cherry Tomatoes
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Then, add the cherry tomatoes and cook for about 10 minutes until they are soft and blistered. Season with salt and pepper.
- 3
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Reserve a cup of pasta water and drain the rest.
- 5
Combine the Ingredients
In a large mixing bowl, combine the cooked ravioli, roasted eggplant, and cherry tomato mixture. If the mixture is too dry, add a little reserved pasta water. Toss gently to combine.
- 6
Serve
Plate the ravioli, and top with crumbled ricotta salata, crispy capers, and fresh basil leaves. Drizzle with olive oil and serve immediately.
