Nduja Ravioli with Prosciutto, Burrata & Hazelnut Gremolata
in rich eggplant & red wine sauce with lemon & fresh herbs- Gluten
- Melk (inclusief lactose)
- Tarwe
- Ei
- Selderij
- Zwaveldioxide en sulfiet
- Hazelnoten
- Noten
- Walnoten
- Cashewnoten
- Selderij
- Soja
- Gluten
- Amandelnoten
- Vis
- Gerst
- Noten
- Weekdieren
- Pistachenoten
- Hazelnoten
- Mosterd
- Schaaldieren
- May contain traces of allergens
There is a new ingredient in your box! This nduja girasoli is made by the Rana family in Italy: authentic and delicious, the way pasta should be!
Ingredients
150 g
Nduja ravioli
(Contains: Gluten, Melk (inclusief lactose), Tarwe, Ei May be present: Walnoten, Cashewnoten, Selderij, Soja, Gluten, Amandelnoten, Vis, Gerst, Noten, Weekdieren, Pistachenoten, Hazelnoten, Mosterd, Schaaldieren)
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
½ pack
Diced tomatoes with garlic & onion
½ piece
Eggplant
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
25 g
Prosciutto crudo
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley & basil
⅓ piece
Lemon
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
Not included in your delivery
¾ tablespoon
Olive oil
1.5 tablespoon
Extra virgin olive oil
¼ piece
Low sodium beef stock cube
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant with the vegetable mix for 9 - 12 minutes.
- Deglaze with the red wine jus, then add the diced tomatoes and the sugar. Crumble in the stock cube (see pantry for amount).
- Allow to simmer over medium heat until serving.
- Roughly chop the hazelnuts and the fresh herbs.
- Zest the lemon and cut it into 6 wedges.
- In a small bowl, combine the hazelnuts with the fresh herbs, the juice of 1 lemon wedge per person, two thirds of the extra virgin olive oil and some lemon zest as preferred.
- Season to taste with salt and pepper.
- Heat a light drizzle of olive oil in a frying pan over medium heat and fry the prosciutto for 2 - 3 minutes per side, or until crispy.
- Remove from the pan and roughly chop.
- Boil plenty of salted water in a pot and cook the ravioli for 3 - 4 minutes.
- Reserve some of the pasta water, then drain and toss with the rest of the extra virgin olive oil.
- Finish the tomato sauce with some pasta water if necessary, then season with salt and pepper.
- Serve the ravioli on deep plates and top with the tomato sauce, the burrata and the prosciutto.
- Garnish with the hazelnut gremolata and serve any remaining lemon wedges alongside.
