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Ravioli Aubergines and Cheese

Aubergines and Cheese Ravioli

Ravioli Aubergines and Cheese

Aubergines and Cheese Ravioli

A mix of aubergines and cheese filling for amazing semolina ravioli. Make around 50 ravioli with the following recipe!
Course Main Course
Cuisine Italian
Servings 5 people

Ingredients
  

Filling

  • 500 g Scamorza-like cheese you can now find italian scamorza at tesco or waitrose!
  • 2 Aubergines
  • 30 g Parsley
  • 1 tbsp Paprika
  • Salt
  • 1 Egg
  • Black Pepper

Dough

  • 500 g Semolina fine (can be done with plain flour, but semolina tastes much better!)
  • 3 g Salt
  • Water

Tomato Sauce

  • 3 cloves Garlic
  • 2 cans Pelled Plum Tomatoes (Cirio are my favourite!)
  • 4-5 Basil Leaves
  • Greated parmigiano
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Vegetable Stock Cube

Instructions
 

Dough

  • Make firstly the dough. I have used my kenwood chef kneader, it is painful to make the semolina dough by hands!
  • Add the salt and slowly the water. Stop the machine and make a ball of dough with your hands and then reactivate the machine at least 4 times during the process.
  • The semolina dough takes longer than the plain flour one, so let your kneader go until the dough looks really smooth and silky. This will take around 15/20 minutes.
  • Let it now rest with some cling film around at room temperature for 30 minutes.

Filling

  • Clean the aubergines with water and with the point of a knife just make some incision on it. Bake in the oven for 45 minutes.
  • Once the aubergines are done, let them cool down.
  • Grate the cheese.
  • Put the parsley in a chopper mixer and chop it. Add the peeled aubergines, cheese, egg and salt, paprika and black pepper. Your filling is done!

Assembling

  • Once the dough is well rested, start to make thin sheets out of it (I used the kenwood pasta maker attached to my kenwood – size 8). One sheet at a time!
  • Use a ravioli tray spreaded with flour to put the sheet on and fill it with the filling. Put above it another sheet. Use a rolling pin to “close” the ravioli.
  • Take out the ravioli by turning the ravioli tray upside down. Use a pasta cutter to divide the ravioli.

Cook the ravioli

  • Chop the garlic.
  • Stir the garlic with a little bit of extra virgin olive oil.
  • Add 2 plum tomatoes can and a vegetable stock cube. Let it cook for 20 minutes, turning now and then.
  • Turn off the gas and put some leaves of basil.
  • Carefully boil your ravioli with salty water, watching they do not touch each other – 3 minutes is good enough!
  • Put some sauce on your dish, put the ravioli on top and more sauce on it . Add a tablespoon of parmigiano cheese on each dish to serve, enjoy!
Keyword Aubergines, Eggplants, Italian, pasta, Ravioli, Sardinian

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