Eggplant Ravioli

I can provide you with a recipe to make some delicious eggplant ravioli. Here are the ingredients you will need and the procedure.

Ingredients

• 250 g of egg pasta for ravioli
• 1 large eggplant
• 200 g of ricotta cheese
• 50 g of grated Parmesan
• 1 egg
• Salt and pepper to taste
• Fresh basil
• Tomato sauce, for serving
• Extra virgin olive oil

Preparation

1. Start by washing the eggplant, cut it into small cubes, and let it drain with some salt for about 30 minutes to lose its vegetation water.
2. In a non-stick pan, heat a drizzle of extra virgin olive oil and sauté the eggplant until it is soft and golden.
3. Allow the eggplants to cool, then transfer them to a bowl where you will add the ricotta, Parmesan, egg, a pinch of pepper, and chopped basil. Mix well until you get a homogeneous filling.
4. Roll the pasta for ravioli into sheets not too thin and place small amounts of filling on one sheet, spacing them about 5 cm apart.
5. Cover with another sheet and press down with your fingers around the filling to seal the edges. Use a pastry cutter or a pasta wheel to cut out the ravioli.
6. Bring a pot of salted water to a boil and cook the ravioli for about 4 minutes, or until they float to the surface.
7. Meanwhile, heat the tomato sauce in another pan.
8. Carefully drain the ravioli and toss them in the tomato sauce to flavor for a couple of minutes.
9. Serve the ravioli hot, garnished with fresh basil and a sprinkling of Parmesan.

Remember that you might need to get some ingredients that I didn’t include in the initial list, like tomato sauce and fresh herbs.

In Italy, stuffed pasta is a true tradition and ravioli is one of its most beloved expressions. Each region has its variants and these fill the tables during special occasions. Eggplant ravioli are a delicious variation on the more classic filling of meat or ricotta and spinach.