Ravioli with Kale Pesto

Instructions

1. 1

   In a food processor, purée the kale, walnuts, Parmesan, oil and lemon zest until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed.

2. 2

   In a large pot of salted boiling water, cook the ravioli until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the ravioli.

3. 3

   Return the ravioli to the empty pot. Add the pesto and half of the bocconcini. Mix gently to coat the pasta with the pesto. Add the reserved pasta cooking water to thin the sauce out, as needed.

4. 4

   Serve the ravioli in shallow bowls. Top with the remaining bocconcini and the eggplant. Sprinkle with the watercress and drizzle with olive oil. Serve immediately.