If you are looking for something delicious to serve for a special night, this Eggplant Ravioli is exactly what you need. Homemade Ravioli filled with eggplant puree and ricotta cheese together with Parmesan.
Fresh homemade pasta tossed in a cherry tomatoes sauce and garlic sauce. It's easier to make than you think, no frozen Ravioli will taste like homemade at all!
This homemade ravioli recipe is a must-try! Love Ravioli? Try this Pumpkin Ravioli, Potato and Speck Ravioloni and Spinach Ravioli with Pistachios
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What makes this recipe great
- It is delicate
- This eggplant recipe is full of such amazing flavor!
- The taste can’t be beat
Ingredients
- Ricotta cheese: use high-quality ricotta
- Eggplants: I use longer eggplant, which is less bitter than globe one but feel free to use globe eggplant.
- Parsley and Mint: fresh is best. The flavor is much better.
See the recipe card for quantities.
Instructions
Wash the eggplant
Cube the eggplant.
Pour them into a pan with the oil. Add the parsley, salt and pepper.
Cover and cook over low heat, until it softens up.
Blend the eggplants (keep some aside to garnish) and mint with the mixer until they are pureed and pour into a bowl. Add the ricotta, the parmesan and mix well. Transfer the filling to a sac-à-poche and keep it in the refrigerator until you are ready to use it.
Pour the flour into a bowl or directly on a wooden pastry board, create a recess in the center and add the previously beaten eggs with a drop of oil. With a fork, stir and begin to incorporate the flour from the outside towards the center. When the dough becomes consistent, start working it with your hands for about 8/10 minutes until you get a smooth and homogeneous dough; form a loaf, wrap it with plastic wrap and let it sit for 1 hour at room temperature.
In a pan, fry oil with garlic for a few minutes, add the tomatoes cut in half and cook over low heat until softened.
Once the dough has rested, it is time to roll it out (you can find all the steps HERE) not too fine in order to contain the filling.
Cut the tortelli with a ⅞ cm diameter pasta bowl.
Spread a teaspoon full of filling on each disk.
Close them by folding them in half and sealing the edges first with your fingers and then with the prongs of a fork.
Continue with the remaining dough and filling.
Cook the ravioli for about 5 minutes.
Drain the ravioli with a slotted spoon and transfer them directly into the pan with the cherry tomatoes and sauté them so that they are well flavored. Garnish with chopped eggplant and mint.
Storage
If you make the ravioli in advance, make sure to sit them in a lightly semolina floured tray, cover it with a cloth, and store it in the fridge for a few hours.
The ravioli can be frozen, place them on a lightly floured tray. Once frozen, transfer them to a container or bag. They must be cooked when frozen.
Frequently asked question
You can make the filling in advance and store it in the fridge until ready to use.
There are some necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller and a ravioli maker or ravioli stamps
Italian 00 flour is the best while it creates a smooth dough but if you don't keep it on hand feel free to use all-purpose flour instead
The ravioli open when the air in the filling has not been completely eliminated.
Expert tips
Make sure to rest the dough enough time, it will be much more elastic after rest.
Don't overfill the ravioli. If you add too much filling, your ravioli may explode when sealed
Ensure there are no air bubbles left when sealing your ravioli. Air bubbles can cause the ravioli to crumble while cooking.
Use a slotting spoon to drain the fresh pasta otherwise, it might burst.
Eggplant Recipes you might enjoy:
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Recipe
Eggplant Ravioli
Ingredients
For the dough
- 200 flour '00' plus extra for the pastry board
- 100 g durum wheat semolina
- 3 large eggs 65 gr. Each
- a drop of oil
For the filling
- 300 g eggplants
- 250 g ricotta
- 40 g Parmigiano
- 2 cloves garlic
- chopped parsley to taste
- mint leaves to taste
- salt and pepper
- extra virgin olive oil
For the dressing:
- 500 g cherry tomatoes
- 1 clove garlic
- Evo oil to taste
- salt
Instructions
- Place 3 tablespoons of oil in a pan with garlic. Cube eggplant and pour them into the pan with the oil. Add the parsley, salt and pepper. Cook over low heat, covered, until they are tender, stirring occasionally. Once cooked, remove the garlic and let it cool.
- Blend the eggplants and mint with the mixer until they are pureed and pour into a bowl. Add the ricotta, the parmesan and mix well. Transfer the filling to a sac-à-poche and keep it in the refrigerator until you are ready to use it.
- Meanwhile.... Pour the flour into a bowl (better to keep some aside to add in case of need) or directly on a wooden pastry board, create a recess in the center and add the previously beaten eggs with a drop of oil. With a fork, stir and begin to incorporate the flour from the outside towards the center. When the dough becomes consistent, start working it with your hands for about 8/10 minutes until you get a smooth and homogeneous dough; form a loaf, wrap it with plastic wrap and let it sit for 1 hour at room temperature. The dough will be much more elastic after rest.
- In a pan, fry 3 tablespoons of oil with garlic for a few minutes, add the tomatoes cut in half and cook over low heat until softened.
- Once the dough has rested, it is time to roll it out (you can find the link for all steps in the notes) not too fine in order to contain the filling. Cut the tortelli with a ⅞ cm diameter pasta bowl. Spread a teaspoon full of filling on each disk and close them by folding them in half and sealing the edges first with your fingers and then with the prongs of a fork.
- Continue with the remaining dough and filling.
- Cook the ravioli in a large saucepan of boiling salted water to which you will have added a drop of oil for about 5 minutes.
- Drain the ravioli with a slotted spoon and transfer them directly into the pan with the cherry tomatoes and sauté them in a pan so that they are well flavored.
- Serve immediately.
Notes
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