For 2 people
1 Packet of Bertagni ravioli buffalo mozzarella
1 Large eggplant
1 Clove of garlic
1/2 Cup of fresh marjoram leaves
10 Ripe cherry tomatoes cut in halves
Salt and white pepper to season
Extra virgin olive oil
Parmigiano Reggiano grated to garnish
If you have a barbecue, place the whole eggplant on a medium heat on the grill.
Get the eggplant a nice charred stage. You will see the skin getting wrinkly and then black. This will give the eggplant a nice smokey flavour. Some water from the eggplant will start to boil
out and the inside will start to steam cook, becoming soft and lightly mushy.
If you do not have a barbecue, place the eggplant on a skillet and turn the heat on medium. Pan sear the skin and then place the eggplant in the oven at 180 degrees until it
Let the eggplant cool down and peel the skin off. Place the inside of the cooked eggplant on a chopping board and chop it roughly.
In a large pan â€” fry the garlic with the extra-virgin olive oil for a couple of minutes. Add the eggplant and let it simmer for 3 minutes at a low temperature. Add the marjoram and the cherry
tomato. Season with salt and a little white pepper and cook for another minute.
In a large pot of salted boiling water cook the ravioli for 3 minutes, drain and add them into the pan. Toss them about adding a little of the cooking water if it becomes too dry. Serve with a
drizzle of extra-virgin olive oil and sprinkle of Parmigiano Reggiano.