Ravioli with aubergine filling recipe

Ravioli with Aubergine Filling recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Ravioli with Aubergine Filling recipe is a delightful twist on the classic Italian dish. The combination of tender pasta pockets filled with creamy, roasted aubergine creates a burst of flavor in every bite. With a few simple ingredients and easy-to-follow steps, you can enjoy this homemade delicacy in no time. Serve it as a main course or a side dish for a satisfying and indulgent meal.

Keywords: ravioli, aubergine, filling, recipe, Italian

Ravioli with aubergine filling recipe details

Ravioli with aubergine filling recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

	For the pastry
180 g	durum wheat semolina
125 g	all purpose flour
1 pinch(es)	salt
175 ml	water
	For the filling:
2	aubergines, approx. 500g
1 handful	pine nuts
6 clove(s)	garlic
1 bunch(es)	parsley
3 tsp	mild paprika powder
	salt
2	egg whites

Instructions

Knead together the ingredients for the pastry until the dough is smooth and pliable and doesn’t stick on your hands. Form to a ball, cover and leave to rest in a warm place for 1 hour.

Wash the aubergines, pierce them several times with a fork and place them on a baking tray. In the oven grill them at 250°C for 30-40 minutes until the skin begins to get brown. Remove from the oven and allow to cool. Remove the skins and chop the flesh of the aubergines.

In a dry skillet roast the pine nuts until slightly golden. Wash and chop the parsley. Peel and chop the garlic. Mix the aubergines with pine nuts, garlic, parsley and paprika and season to taste with salt.

Thinly roll out the pastry, then cut in approximately 6cm stripes. Place on half of the stripes with a teaspoon small heaps of the filling at a distance of approximately 6cm.

Whisk the egg whites and brush the pastry at the edges and in between the filling with egg white. Gently cover the stripes with filling with the other pastry stripes. Press firmly around the filling. Cut into squares and firmly press together the edges.

Transfer the ravioli into boiling salted water and cook for approximately 5 minutes, then take them out with a slotted spoon and divide the fresh ravioli on preheated plates. Pour over some melted butter and serve immediately with freshly grated Parmesan cheese.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a