These homemade ravioli filled with ricotta and Parmigiano Reggiano are served on a silky roasted eggplant cream, with sweet air-fried confit cherry tomatoes and crispy capers.
A surprising and harmonious combination where each element adds balance and contrast — the tangy cream, the umami-rich tomatoes, and the salty crunch of fried capers.
A dish born from playful experimentation… and, this time, a happy surprise!

Ingredients

🟨 Ravioli ala Artusi, filled with ricotta 300 g.  (see recipe)

🟨 For the eggplant cream:

• 1 large eggplant
• 1 tablespoon extra virgin olive oil
• 1 teaspoon aged balsamic vinegar
• 1 small garlic clove (optional)
• Fresh basil leaves
• Salt and black pepper to taste

🟨 For the air-fried confit tomatoes:

• 200 g cherry or grape tomatoes
• 1 teaspoon brown sugar
• Salt to taste
• Dried oregano or thyme (optional)
• Extra virgin olive oil (to drizzle after cooking)

🟨 For finishing:

• 1 tablespoon salt-packed capers
• Oil for frying
• Fresh basil

Directions

1. Air-fried confit tomatoes:
   Slice the tomatoes in half and place them cut side up on parchment paper. Sprinkle with brown sugar, salt, and optional herbs. Air-fry at 140°C (285°F) for about 40–45 minutes until slightly shriveled but juicy. After cooking, drizzle with olive oil.
2. Balsamic eggplant cream:
   Pierce the eggplant with a fork and air-fry whole at 200°C (392°F) for 25–30 minutes. Scoop out the pulp and blend it with olive oil, basil, garlic, salt, pepper, and balsamic vinegar until smooth and creamy.
3. Crispy capers:
   Rinse and thoroughly dry the capers, then fry in hot oil for 30–40 seconds until crispy. Drain on paper towels.
4. Cook the raviolini in salted boiling water and drain gently.
5. Plating:
   Spread the eggplant cream on the plate, top with raviolini, confit tomatoes, crispy capers, and fresh basil. Drizzle with extra virgin olive oil and, optionally, a few drops of balsamic vinegar.