| Recipe from the Black Countess Eggplant Ravioli Ingredients500 g tomato auberginesugo2 tablespoons white wine40 g breadcrumbs3 tablespoons extra virgin olive oil40 g grated Parmesan cheese4 basil leaves200 g flour3 eggs2 cloves of sheep`s milk fish Preparation Peel the aubergines, cut into rather coarse cubes and pour into a baking tin sprinkled with a pinch of salt. Put them in the oven at 130°C for about 20 minutes. Crush the garlic cloves without peeling them and transfer them to a pan with oil. Heat up, add the eggplant cubes and leave to gain flavor for ten minutes. Transfer to a bowl, removing the garlic. Add the grated Parmesan cheese, 1 egg, breadcrumbs, chopped basil, salt and pepper. Mix the mixture, which should have a rather firm consistency. Prepare the pastry by mixing the flour arranged in a fountain with the eggs and wine; work it well until it is smooth and homogeneous, then let it rest for 15 minutes. Roll out the dough into the pastry and make disks from 8 cm side. Place a teaspoon of filling in the centre, close the dough by folding it in half and press well with your fingers along the edge. Cook the ravioli for a few minutes in boiling salted water, drain and dress with tomato sauce and pecorino cheese flakes. |
