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Rafal
Ravioli with tomato, eggplant and burrata
Fresh ravioli with eggplant, tomatoes, buffalo burrata, parma ham, basil and capers.
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Ingredients
Directions
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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.
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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.
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Cook the pasta according to the instructions on the package.
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Halve the burrata and cut the ham and only the basil leaves into strips.
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Remove the wok from the heat and mix the grated tomato, ham, basil and capers with the eggplant.
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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.
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Nutrition
750Calories
Sodium0% DV1.160mg
Fat77% DV50g
Protein56% DV28g
Carbs14% DV42g
Fiber36% DV9g
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