Boursin, Spinach and Pine Nut Ravioli with Roasted Cherry Tomatoes and Tomato Coulis

Serves 4

METHOD:

1. Heat the spinach in a pan with 1tbsp water until it wilts down. Remove and set aside to cool. Once cooled squeeze out all the excess moisture.
2. Chop spinach and mix together with the pine nuts and Boursin.
3. Roll cheese and spinach mixture into 12 balls and refrigerate.
4. Roast the tomatoes in 15ml of the olive oil and season well.
5. Slice the aubergine and brush both sides with the remaining olive oil.
6. Roll out the pasta dough, cut into 12 squares and fill with the Boursin and spinach filling. Seal the edges together with the egg wash.
7. Cook aubergine in a hot griddle pan until softened and heat tomato coulis.
8. Cook pasta in plenty of boiling salted water for four – five minutes or until ‘al dente’. Drain well.
9. Arrange two slices of aubergine on each plate, top with ravioli and tomato coulis.
10. Garnish with deep fried basil leaves and serve with roasted tomatoes and aubergine caviar.

INGREDIENTS:

• 300g fresh spinach
• 50g pine nuts, toasted
• 150g Boursin
• 275ml tomato coulis
• 200g cherry tomatoes on the vine
• 25ml olive oil
• Seasoning
• 1 aubergine
• 300g pasta dough
• 1 egg, beaten
• Deep fried basil leaves, for garnish 
• Aubergine caviar, to serve