Kale Pesto Ravioli

Ingredients

• 3 cups of torn kale leaves with stems removed
• 1/3 cup of walnuts
• 1/3 cup of grated parmesan
• 6 tablespoons of olive oil
• 1 lemon with the zest grated
• 1lb/454g of cheese raviolis
• 7oz/200g of cocktail sized bocconcini drained and cut into halves
• 1 jar of grilled eggplants (7oz/250ml) drained and diced
• 1 cup of arugula

Directions

1. Add the raviolis into a salted pot of boiling water and cook according to package instructions until al-dente. Keep half a cup or 125ml of the pasta water aside before draining.
2. While the water is boiling, add the kale, walnuts, parmesan, olive oil and lemon zest into a food processor and run until the paste is even. Add salt & pepper to taste once the mixture is done.
3. When the pesto & raviolis are ready, toss them back into the pot and mix them well, add half of the bocconcini and the half cup of starchy water you reserved in step 1.
4. Serve the sauced raviolis in a deep dish and garnish with the remaining bocconcini, eggplant, arugula and drizzle olive oil on top.

Notes

• Grilled eggplants can be replaced with other grilled vegetables or pickled eggplants
• The arugula can be replaced with watercress