Ravioli with eggplant puree and pesto

Ingredients

• 1 packagesun-dried tomato and olive ravioli
• 2aubergines
• 1 jarpesto
• 2 clovesgarlic
• 1lemon
• 1 bagblanched almonds
• 3 tablespoons (45 ml)olive oil, for frying the aubergine
• 2 tablespoons (30 ml)olive oil, for toasting the almonds
• 1 tablespoon (15 ml)olive oil, for tossing with the ravioli
• to tastesalt and black pepper

Instructions

1. 1

   Fry the aubergine

   Bring a pot of salted water to the boil. Cut the aubergines into small cubes and finely chop the garlic. Heat 3 tablespoons (45 ml) of olive oil in a frying pan over medium heat. Fry the aubergine and garlic until the aubergine is soft inside and golden brown outside, then season with salt and pepper.

2. 2

   Blend and toast

   Transfer the fried aubergine to a bowl and blend with a hand blender until smooth. Add lemon juice to taste and adjust the salt and pepper if needed. Keep the purée warm in a small pan over low heat. Wipe the frying pan clean, heat 2 tablespoons (30 ml) of olive oil over medium heat and toast the almonds until golden brown. Let them cool slightly, chop them roughly and add a little salt if you like.

3. 3

   Cook and serve

   Gently cook the ravioli in the boiling water for about 3–4 minutes, or until they float to the surface. Drain carefully and toss with 1 tablespoon (15 ml) of olive oil. Spread the aubergine purée over two plates, arrange the ravioli on top, spoon over the pesto and finish with the chopped almonds.

What is ravioli with aubergine purée?

Ravioli are filled pasta parcels associated with Italian cooking; here, sun-dried tomato and olive filling brings a savoury, tangy note. The recipe pairs them with a smooth aubergine base rather than a conventional pasta sauce.

Silky purée, herby pesto and toasted almonds give the plate contrasting textures and flavours. The pesto and the filling do much of the seasoning, while lemon helps brighten the aubergine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1460 calories, 36g protein, 126g carbs, 91g fat.

The ravioli provide most of the carbohydrate, while pesto, almonds and olive oil contribute much of the fat; the pasta filling, almonds and pesto also supply some protein. Serve with a green salad or extra vegetables for a fresher, more balanced plate.

Choose the ingredients thoughtfully

Ravioli: Sun-dried tomato and olive ravioli are specified, but the brief cooking time can vary by brand, so use the pack directions if they differ.

Pesto: Jarred pesto keeps preparation simple and provides an oily, herby finish. Since pesto can be salty, taste the purée before adding much extra seasoning.

Aubergine: Cut the aubergines into small cubes so they soften and brown in the pan before blending.

Build a smooth purée

Frying: Cook the aubergine until it is tender inside and golden on the outside; the recipe uses medium heat to brown it while the garlic cooks alongside.

Blending: Blend the cooked aubergine until smooth, then add lemon juice gradually to taste. Keep the purée warm over low heat while you prepare the other components.

Watch the almonds as they toast

Almonds: Toast them in the wiped frying pan with the stated olive oil, stirring or moving them around so they colour evenly. Take them off the heat once golden, as they can continue to darken in the warm pan.

Finish: Let the almonds cool a little before chopping so they are easier to handle. A coarse chop keeps some crunch in the finished dish.

Cook the ravioli gently

Water: Start with a pot of salted water brought to the boil, then cook the ravioli gently for about 3–4 minutes. Floating is the recipe's visual cue that they are ready.

Draining: Lift or drain the ravioli carefully so the filled pasta stays intact. Tossing them with olive oil after draining helps keep them from sticking together.

Serve while warm

Plating: Spread the warm aubergine purée across two plates, then place the ravioli on top and spoon over pesto. Scatter the chopped almonds last so they retain their crunch.

On the side: A crisp green salad or simply dressed vegetables would balance the soft pasta and rich toppings without competing with the lemon and pesto.

Recipe notes & tips

• Salt the pasta water before bringing it to the boil.
• Cut the aubergine into similarly sized cubes so they cook at a similar rate.
• Add lemon juice a little at a time and taste the purée as you go.
• Keep the aubergine purée over low heat while the almonds and ravioli are prepared.
• Check the ravioli pack for cooking guidance if its recommended time differs from 3–4 minutes.

Variations

• Fresh herbs: Scatter chopped basil or parsley over the plated dish.
• More lemon: Add a little extra zest alongside the juice for a brighter finish.
• Different nuts: Swap the almonds for chopped toasted hazelnuts.
• Extra vegetables: Serve with wilted spinach or a green salad on the side.
• Homemade pesto: Use homemade pesto in place of the jarred version.

Common mistakes to avoid

• Crowding the pan: The aubergine may soften without browning; fry it in batches if the pan is too full.
• Burning the garlic: Add it with the aubergine and keep the pan at medium heat so it does not catch.
• Over-seasoning early: Pesto and filled pasta can be salty; taste the purée before adding extra salt.
• Over-toasting almonds: Remove them as soon as they turn golden, since residual heat can darken them further.
• Rough draining: Handle the ravioli gently to avoid splitting the filled pasta.

How to store

Store leftovers in an airtight container in the fridge and use within 2 days. Reheat gently in a pan or microwave until hot; the almonds may lose some crunch, so keep them separate and add them just before serving if possible.

Frequently asked questions