Eggplant Ravioli
Servings: 4 people
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
Tip: The ravioli can be frozen, place them on a lightly floured tray. Once frozen, transfer them to a container or bag. The ravioli must be cooked when frozen.
You can find all the steps HERE