Ingredients
For the fresh egg pasta:
- 450g Italian “00” flour
- 100g ground durum wheat semolina
- 6 eggs (2 to brush the pasta sheets)
- 1 egg yolk
- extra virgin olive oil, as needed
For the filling:
- 3 aubergines, cut in half lengthwise
- 1 potato, boiled and mashed
- 200g smoked provola cheese, cut into dice
- 80g grated parmesan
- 2 eggs
- salt and pepper
For the cherry tomato sauce:
- 2x 400g canned cherry tomatoes
- 1 clove of garlic
- 200 ml extra virgin olive oil
- 4 basil leaves
- salt
Directions
Step 1
Begin by preparing the egg pasta
Put the flour in a bowl and make a well in the middle. Add the 4 eggs and mix with a fork, bringing more flour in from the sides as you knead the dough. Once the mixture comes together into a ball, tip it onto a work surface and knead for 10-15 mins until firm and smooth. Wrap with cling film and leave to rest in the fridge for 30 mins.
Step 2
Heat the oven to 160°C. Put the cut aubergine on an oven tray and bake for about 40 minutes. Remove from the oven. While still hot, scoop out the flesh with a spoon and place it in a bowl. Let it cool. Once cooled, add all the remaining ingredients, and mix it well until smooth. Chill it in the fridge.
Step 3
Heat a saucepan on low heat, drizzle with extra virgin olive oil, gently fry the garlic clove until golden, then remove the garlic. Add the canned cherry tomatoes, salt, basil and a ladleful of water and continue cooking over medium heat for about 20 minutes.
Step 4
Flour a work surface and roll out the pasta to a 2mm thick sheet. Break 2 eggs in a glass and beat. Cut 16 round discs with a medium-sized pastry cutter and brush with the beaten egg. Put a teaspoon of the filling on each disc in the middle. Bring the edges of each disc together and press firmly with your thumb and finger so that they stick together.
Step 5
Bring water to boil and salt lightly as soon as it starts boiling. Carefully put in the ravioli and cook them for about 7 minutes, then remove gently with a slotted spoon and drain well.
