Ravioletti with tomato and eggplants sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Ravioletti Pagani cured ham
  • 300 g of eggplants
  • 200 g of tomato sauce
  • ½ onion
  • 1 clove of garlic
  • basil
  • extra-virgin olive oil
  • salt and pepper to taste


In a large pan, prepare a sauté with oil, onion and garlic, then add the eggplants cut into small cubes and cook until they are slightly golden (all the water they have released has to be put apart). Pour the tomato sauce and continue cooking for 10-15 minutes on moderate heat; add the chopped basil leaves. Cook aside the Ravioletti, then drain them a little before cooking is complete and let them flavor in the sauce pan for another 2-3 minutes, stirring gently. Add grated cheese to taste.

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.