Ricotta Ravioli and spinaci with mousse of eggplant, olive oil, dried tomatoes and basil

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Ingredients

  • Ricotta Ravioli and spinaci: 400 g
  • Dried tomatoes, chopped: 40 g
  • Aubergines: 3
  • Extra virgin olive oil: 1,5 dl
  • Fresh basil: taste.
  • Extra virgin olive oil: taste.
  • Pepper mill: taste.
  • Sea salt: taste.

Directions

Start by preparing the mousse eggplant.

Cut the eggplants in half and make a few blows in the core.

Arrange on a baking tray, sprinkle with salt, half of the olive oil and light to bake the 180 in a pre-heated oven, during 45 minutes.

When they are roasted, remove the pulp of the eggplant and get involved with the remaining olive oil.

Cook the ravioli in water and salt. Drain and sauté with olive oil, dried tomatoes.

Serve the ravioli on a dose of mousse eggplant and perfume with basil.

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