Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Ravioli with tomato, eggplant and burrata
 
 
2 ServingsPTM15 min

Ravioli with tomato, eggplant and burrata


Fresh ravioli with eggplant, tomatoes, buffalo burrata, parma ham, basil and capers.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cut the aubergine into cubes of 1 cm. Heat the oil in a stir-fry stir-fry the aubergine for 10 minutes on medium heat.
  2. Meanwhile, halve the tomatoes and grate them on the cutting edge on a coarse grater. You then only keep the sheet, which is not used.
  3. Cook the pasta according to the instructions on the package.
  4. Halve the burrata and cut the ham and only the basil leaves into strips.
  5. Remove the wok from the heat and mix the grated tomato, ham, basil and capers with the eggplant.
  6. Spread the lukewarm pasta over the plates and spoon the sauce on it. Place half a burrata on each plate. Sprinkle generously with freshly ground pepper.


Nutrition

750Calories
Sodium0% DV1.160mg
Fat77% DV50g
Protein56% DV28g
Carbs14% DV42g
Fiber36% DV9g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c