Name: Ravia
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small aubergine, finely chopped; 12 baby aubergines; 1 each of roasted red and yellow pepper, skinned, seeded and finely chopped; large handful of basil leaves, chopped; 1 x 200 g can chopped tomatoes; 1 small courgette, finely chopped; a little olive oil; salt and black pepper; 1 recipe quantity polenta triangles, to serve; 1 quantity mushroom duxelles; handful of pine nuts; 1 garlic clove, finely chopped; 150 g (5½ oz) ricotta cheese; grated zest of 1 lemon; drizzle of olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 1 red chilli, seeded and finely chopped; 75 g (2¾ oz) Parmesan, freshly grated; handful of chives, finely chopped; ½ butternut squash, peeled and diced; 1 banana shallot, or 2–3 ordinary shallots, roughly chopped; handful of basil leaves, finely chopped; 55 g (2 oz) soft rindless goat’s cheese; 250 g (9 oz) spinach leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

An Italian chef who worked for us christened this “ravia”, which we assumed to mean “baby aubergines”. We’ve since learned that in fact the name probably describes the presentation which, with its polenta “spokes”, looks wheel-like, and “ravia” is a wheel for a mille miglia racing car.

Ingredients

12 baby aubergines
a little olive oil
salt and black pepper

Method

To prepare the aubergines, Preheat the oven to 190°C/375°F/gas mark 5. Cut off a slice from the rounded ends of the aubergines so they will sit upright with the stalk uppermost. Cut off the stalk end at the top, and then using a melon bailer, scrape out the flesh f

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Ravia

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