For this dish, we are using roasted aubergine combined with ricotta, mozzarella and basil to create a smooth filling for our fresh ravioli, made with Cacklebean eggs and semolina flour from Paolo Mariani Mill in Italy. The ravioli are paired with a butter made from sun-dried tomatoes, bringing a touch of sweetness and depth that pairs beautifully with the aubergine. Finished with Gran Moravia, it is simple, rich and satisfying.
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From $15.55
Aubergine Ravioli with Sundried Tomato Butter—
$15.55
Aubergine Ravioli with Sundried Tomato Butter
For this dish, we are using roasted aubergine combined with ricotta, mozzarella and basil to create a smooth filling for our fresh ravioli, made with Cacklebean eggs and semolina flour from Paolo Mariani Mill in Italy. The ravioli are paired with a butter made from sun-dried tomatoes, bringing a touch of sweetness and depth that pairs beautifully with the aubergine. Finished with Gran Moravia, it is simple, rich and satisfying.
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For this dish, we are using roasted aubergine combined with ricotta, mozzarella and basil to create a smooth filling for our fresh ravioli, made with Cacklebean eggs and semolina flour from Paolo Mariani Mill in Italy. The ravioli are paired with a butter made from sun-dried tomatoes, bringing a touch of sweetness and depth that pairs beautifully with the aubergine. Finished with Gran Moravia, it is simple, rich and satisfying.
