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Aubergine ravioli
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 355
  • Fat about 27g
  • Carbohydrates about 12g
  • Protein about 5g
This is needed
This is needed for 2 people
Ravioli
  • 1 aubergine, cut lengthwise into approx. 12 slices
  • 50 g dried tomatoes, finely chopped
  • 80 g feta, crumbled
  • 2 sprigs sage, finely chopped
  • a little pepper
  • a little salt
Sauce
  • 20 g pine nuts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 leaves sage, finely chopped
  • a little pepper
  • 2 pinches salt
  • 20 g alfafa and rocket sprouts
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And that's how it's done
And that's how it's done
Ravioli
Heat the griddle, grill the aubergine for approx. 3 mins. on both sides. Place on a chopping board, leave to cool. Mix the feta, tomatoes and sage in a bowl, season, place approx. 1 tbsp of the mixture on the lower half of each slice of aubergine, fold the other half over the top, press down gently.
Sauce
Gently dry roast the pine nuts in a non-stick frying pan. Add the olive oil, lemon juice and sage, season. Transfer the aubergine ravioli to the sauce and heat through. Serve with the alfalfa sprouts.