Aubergine & Sun-Dried Tomato Ravioli with Wild Rocket Pesto (Vegan)

For this plant-based pasta dish, we look to Italy’s sun-drenched Italian south for inspiration. Our flavoursome ravioli combines two iconic ingredients ubiquitous and much-loved in the region. The first, aubergine - or better known in Italy as “melanzane” - has been grown in Sicily since the 800s, after it was brought from South Central Asia, through the Middle East, to Europe. The most common aubergine dish in Sicily is pasta “alla Norma”. 

For the second ingredient, we turn to the prime tomato fields of Puglia, in the small comune of San Pietro Vernotico. Here, the sun-drenched earth, tempered by the cooling coastal breeze renders the most exquisite tomatoes. The tomatoes are then roasted slowly, until the flesh begins to desiccate, though retains some of its plumpness. This process teases out the natural tart and umami-rich flavour of the tomatoes, which pair beautifully with the subtly smoky aubergine. We conceal this filling within fresh vegan pasta, before dressing the delicate pieces in a plant-based rocket pesto.