Ravioli with eggplant puree and pesto

A flavorful plate with silky eggplant puree, sun-dried tomato and olive ravioli, finished with pesto and golden-roasted almonds. Quick to prepare and full of taste.

📝 Ingredients

• 1 package sun-dried tomato/olive ravioli
• 2 eggplants
• 1 jar of pesto (you can of course also make it yourself with this recipe)
• 2 cloves of garlic
• 1 lemon
• 1 bag blanched almonds
• salt & pepper

👨‍🍳 Instructions

1. 11. Bring a pot of salted water to a boil. Cut the eggplants into small cubes and finely chop the garlic. Heat a frying pan with 3 tablespoons of olive oil over medium heat. Fry the eggplant and garlic until soft inside and golden brown on the outside. Season with salt and pepper.2. Put the fried eggplant in a bowl and blend until smooth with an immersion blender. Add lemon juice to taste and, if needed, some extra salt and pepper. Keep warm in a small pan over low heat. Wipe the frying pan clean with a piece of paper towel and heat it over medium heat with 2 tablespoons of olive oil. Toast the almonds until golden brown. Let them cool slightly and chop coarsely. Optionally sprinkle with a little salt.3. Gently cook the ravioli in the pot of water for about 3–4 minutes or until the ravioli float to the surface. Carefully drain the water and toss the ravioli with 1 tablespoon of olive oil. Spread the eggplant puree over 2 plates. Place the ravioli on top. Spoon the pesto over them and sprinkle with the chopped almonds. Enjoy!