Mediterranean Eggplant Ravioli and Spicy Chorizo
in Tomato Sauce with Fresh Mozzarella
Across the Mediterranean, vegetables like eggplant and zucchini have long shared the table with bold cured meats — this ravioli nods to that heritage with smoky flavours.
Cals 820 · Prot 46 · Carbs 74 · Fat 43
Chef's choice
30 min
Across the Mediterranean, vegetables like eggplant and zucchini have long shared the table with bold cured meats — this ravioli nods to that heritage with smoky flavours.
Cals 820 · Prot 46 · Carbs 74 · Fat 43
Chef's choice
Ingredients
Pasta
Beef chorizo
4*
80 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Small zucchini
2 Piece
Long Eggplant
125 Grams
Fresh basil
15 Grams
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Provence Herbs
2 Grams
Vegetable stock cube
15*
1 Piece
Smoked paprika powder
2 Grams
Water
250 ML
Chilli flakes
2 Grams
Brown sugar
5 Grams
Eggplant parmesan ravioli
4*5*10*11*
250 Grams
Mozzarella ball
4*
125 Grams
Salad
Baby spinach
40 Grams
Honey Mustard Dressing
13*14*
30 ML
Allergens
*4 Milk, *15 Celery, *5 Eggs, *10 Wheat, *11 Gluten, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3543 / 820 |
| Fats (g) | 42.8 |
| of which saturated (g) | 19.1 |
| Carbohydrates (g) | 74 |
| of which sugars (g) | 25.7 |
| Fibers (g) | 8.3 |
| Proteins (g) | 46 |
| Salt (g) | 6.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the shallots and garlic.
- Trim and slice the zucchini and eggplant into rounds.
- Roughly chop the chorizo.
- Pick the basil leaves.
Tip! The chorizo will separate when cooked.
2 Fry
- Heat a large non-stick pan over a medium heat with a drizzle of olive oil.
- Fry the zucchini and eggplant until lightly browned on each side for 3-4 min.
- Add the shallots, chorizo, and garlic and fry for 2-3 min further until softened.
3 Cook sauce
- Add the tomato paste, chopped tomatoes, provence herbs, 0.5 stock cube, smoked paprika, measured water, a pinch of chilli flakes (spicy!), and sugar (optional).
- Simmer for 5-7 min until the sauce thickens and the vegetables start to soften.
Tip! The sugar will help balance the acidity of the tomato sauce. Feel free not to add it.
4 Add pasta
- Carefully add the ravioli to the sauce and stir to coat.
- Lower the heat, cover and cook for 4-5 min until the ravioli has softened and is cooked through.
- Uncover, tear in the fresh mozzarella and stir in most of the basil, reserving the rest for garnish.
Tip! Don't force apart stuck pasta — just add it to the sauce, and the heat will gently loosen it as it simmers.
5 Make salad
- Meanwhile, add the spinach to a bowl and add the honey mustard.
- Toss when ready to serve.
6 Serve
- Serve the Mediterranean Eggplant Ravioli with Chorizo, and the salad alongside.
- Garnish with the remaining basil.
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