RAVIOLI SPINACH & RICOTTA WITH AUBERGINE AND COURGETTE SALAD

SERVES:

2 people

INGREDIENTS:

  • 300gRavioli Spinach & Ricotta
  • 60g Crème fraise
  • 1 Courgette
  • 1 Aubergine
  • 20g Thyme
  • 10g Rosemary
  • 50g Extra virgin olive oil

SAUCE PREPARATION:

  1. Preheat an oven on 160°c
  2. Cut the aubergine in the length in half and sprinkle some olive oil on the inside
  3. Season with pepper, salt, thyme and rosemary
  4. Cook the aubergine in the oven for 20-30 minutes
  5. When the aubergine is tender, take a spoon and scrap the aubergine flesh from the skin and let it cool
  6. Meanwhile, wash the courgette and finely dice it
  7. Mix the crème fraise with the courgette and 30 ml of olive oil
  8. Add the cooled down aubergine, pepper and salt

PASTA PREPARATION:

    1. Cook the Ravioli in  salted, boiling water for 2-3 minutes.
    2. Drain them al dente.
    3. Serve the pasta with the salad.

    Buon Appetito!