Eggplant Ravioli Stuffed with Fresh Ricotta and a Warm Tomato and Basil Sauce

Cook Time 45 minutes

Servings 4

Ingredients

2 tbs. olive oil
2 cloves garlic, finely chopped
1 small chilli, finely chopped
2 cans 410g Ardmona Pure
Salt and pepper

Olive oil, for shallow frying
1 large eggplant, thinly sliced

250g ricotta, drain if too watery
Zest 1 lemon
1 tbs. extra virgin olive oil
1 handful freshly grated Parmesan
Salt and pepper

Flour, for dusting
Olive oil, for frying
6 basil leaves, torn
6 mint leaves, torn

Method

For the tomato sauce, heat oil on medium heat in a pot. Add garlic and chilli and gently cook until softened. Add tomato purée and season with salt and pepper. Bring to the boil and then simmer for 20-35 minutes on a gentle heat.

Heat oil in large shallow pan on medium heat. Fry eggplant slices for 30 seconds on each side to lightly colour. Remove from pan and drain on paper toweling.

Mix the ricotta with the lemon zest, parmesan, extra virgin olive oil and season with salt and pepper. Lay eggplant on a flat surface and add one teaspoon of ricotta mixture in the center. Roll up the eggplant and press each end to seal the ricotta content so it looks like a parcel.

Lightly flour each parcel and fry eggplant ravioli until golden brown. Gently remove from pan and drain on paper toweling.

To serves, spoon tomato sauce in the center of four shallow bowls, add a few eggplant raviolis per plate. Scatter freshly torn basil and mint to garnish.