Ravioli Alla Norma

Ingredients

Ravioli

1 pound, preferably homemade or fresh

Eggplant

1 medium, diced

Olive oil

3 tablespoons

Garlic

3 cloves, minced

Tomato sauce

2 cups, preferably homemade or high-quality store-bought

Ricotta cheese

1 cup

Fresh basil

1/2 cup, chopped, plus extra for garnish

Parmesan cheese

1/2 cup, grated, plus extra for serving

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by preparing the ravioli according to the package instructions. If using homemade ravioli, ensure they are well-floured to prevent sticking. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced eggplant and sauté until golden brown and tender, about 10 minutes, stirring occasionally.
3. Add the minced garlic to the skillet and cook for an additional 2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in the tomato sauce and season with salt and pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld beautifully.
5. In a separate bowl, combine the ricotta cheese with the chopped basil, mixing well to incorporate the flavors.
6. To serve, create a bed of the tomato sauce on each plate. Gently place the cooked ravioli on top, followed by a generous dollop of the ricotta mixture.
7. Finish with a sprinkle of grated Parmesan cheese and additional chopped basil for a fresh touch. Serve immediately and enjoy!