Ravioli alla Norma
Norma is a typical sauce from the Catania tradition. Its name derives from the famous opera by Vincenzo Bellini, the celebrated composer born right in Catania. It is a preparation where eggplants are the main ingredient, making it perfect for summer. Today we present it in an atypical version, paired with ravioli filled with ricotta, tomato, and basil.
HOW TO PREPARE RAVIOLI ALLA NORMA
Ingredients for 4 people:
- 500 g of Pasta Fresca Rossi ricotta, tomato, and basil ravioli
- 500 g of peeled tomatoes
- 200 g of ricotta salata cheese
- 2 medium eggplants
- 2 cloves of garlic
- 10 basil leaves
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
- Wash and trim the eggplants, then cut them vertically into slices about half a centimeter thick.
- Let them rest in a colander sprinkled with coarse salt, then cover them with a plate and place a weight on top: let them purge for at least half an hour.
- Brown the garlic in the oil. Then add the peeled tomatoes and cook over low heat for 20 minutes.
- Once cooking is finished, add half of the basil leaves.
- Rinse the eggplants, pat them dry, and fry them in extra virgin olive oil until they turn golden brown.
- Let the excess oil absorb on paper towels.
- Bring a pot of water to a boil, add salt, and drop in the ravioli.
- Put the eggplants in a pan with 3-4 tablespoons of tomato sauce. When the ravioli rise to the surface, drain them gently and add them to the sauce in the pan.
- Sauté them for a minute and then serve the pasta, topping it with the remaining tomato sauce, a few slices of eggplant, a generous grating of ricotta salata, and the remaining fresh basil leaves.
Your ravioli alla Norma are ready.