Borage Ravioli with swordfish & fried aubergine
(Based on the recipe by Alessandro Patane, Imperia Cook's)
Borrage Ravioli serve beautifuly as well with butter and sage, the traditional Ligurian style
Prep time:00:15 (hours:minutes)
500g Surgital Borage Ravioli
1 medium purple aubergine
4 San Marzano peeled tomatoes
Onion, garlic, celery, parsley
Capers, pine nuts
1 Carlino anchovy
Oregano, chilli pepper
10 cherry tomatoes
Knossos Extra Virgin Olive Oil
Dry white wine
Chop the onion, celery, garlic, parsley and anchovy. Add some olive oil to a medium-sized frying pan with high sides, add these ingredients and cook over a low flame. Clean the swordfish, removing bones and skin, chop into 1cm cubes and add to the pan together with a handful of capers and another of pine nuts, a pinch of oregano and a pinch of chilli pepper. Fry gently, adding a splash of dry white wine to keep the sauce moist.
Now finely chop the peeled tomatoes and add to the pan with a Tbsp. of their juice. Peel the aubergine and chop it into cubes of the same size as the swordfish. Fry it in plenty olive oil. Once the aubergine turns golden add to the sauce.
Cook the Borage Ravioli in plenty salted boiling water, drain and add to the sauce. Continue cooking until the ravioli has absorbed the liquid. Serve in large plates garnished with a bit of parsley.