Eggplant Ravioli

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

Ingredients

• 250 g egg pasta for ravioli
• 1 large eggplant
• 200 g ricotta
• 50 g 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 a bit of salt for about 30 minutes to release the vegetable water.
2. In a non-stick pan, heat a drizzle of extra virgin olive oil and sauté the eggplant until soft and golden.
3. Let the eggplant cool, then transfer it to a bowl where you will combine it with the ricotta, Parmesan, egg, a pinch of pepper, and chopped basil. Mix well until you obtain a homogeneous filling.
4. Roll out the ravioli pasta into sheets that are 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 with your fingers around the filling to seal the edges. Use a cookie cutter or a pasta cutter 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. Drain the ravioli carefully and toss them in the tomato sauce to flavor them for a couple of minutes.
9. Serve the ravioli hot, garnished with fresh basil and a sprinkle of Parmesan.

Remember that you may need to obtain some ingredients that I have not included in the initial list, such as tomato sauce and fresh herbs.

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