Eggplant Ravioli

Name: Eggplant Ravioli
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 24
Ingredients: Type 00 flour 2 cups; Eggs 2; Extra virgin olive oil 2 tbsp; Fine salt 1 tsp; Remilled durum wheat semolina to roll out the dough to taste; Cow's milk ricotta cheese 1 ¼ cup; Eggplant 2.4 cups; Grana Padano PDO cheese 0.7 oz; Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Black pepper to taste; Cherry tomatoes 5.3 oz; Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

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389

Calories per serving

Vegetarian

Energy Kcal 389
Carbohydrates g 45.1
of which sugars g 5.4
Protein g 16.4
Fats g 15.9
of which saturated fat g 6.62
Fiber g 2.9
Cholesterol mg 121
Sodium mg 532

Difficulty: Average
Prep time: 60 min
Cook time: 20 min
Makes: 34 pieces
Cost: Average

PRESENTATION

Recipe by
Sara Bonaccorsi

If you're craving a taste of Southern Italy, eggplant ravioli is seriously a must-try. Really, it just brings the core of Italian cooking right to your table. Plus, over there, making pasta by hand—pretty much a cherished tradition—means locals roll out sheets of delicate dough, filling them with creamy ricotta and sautéed eggplant. This combo? It's soft and velvety. Really, really good. Adding smoked ricotta is a nod to the bold flavors you find in Calabria and Sicily. So, these homemade ravioli with eggplant focus on fresh, seasonal ingredients. Which is great. It shows the time-honored Italian pasta-making tradition, elevating each bite.

Now, in Southern Italy, eggplant pasta recipes like this are often finished with a quick sauté of cherry tomatoes and a sprig of rosemary. And look, this pairing adds a sweet and slightly tangy burst that perfectly complements the creamy filling. Each bite? Like a taste of summer, especially when those tomatoes burst—making the sauce a bit more juicy. And honestly, this dish shows how simple ingredients can transform into something you'd want to make again and again. Fans of roasted eggplant ravioli and those exploring vegetarian ravioli recipes will definitely appreciate how eggplant absorbs all those rich flavors from the pan. There's something so, so earthy and satisfying about using an eggplant filling, especially when you make the pasta from scratch.

Whether you're preparing eggplant and cheese ravioli for a special occasion or just craving a cozy Italian meal, this recipe gives you a taste of Southern Italy straight to your table. And here's the thing—the joy of creating pasta by hand adds a personal touch, making it a tasty culinary experience to enjoy with family and friends. So, go ahead and indulge in a dish that's both comforting and packed with authentic Italian flavor! Really can't go wrong.

INGREDIENTS

389

Calories per serving

Ingredients for Egg Pasta (for about 34 ravioli): Type 00 flour 2 cups (250 g); Eggs 2; Extra virgin olive oil 2 tbsp (10 g); Fine salt 1 tsp (5 g); Remilled durum wheat semolina to taste - to roll out the dough

For the Filling: Cow's milk ricotta cheese 1 ¼ cup (300 g); Eggplant 2.4 cups (200 g); Grana Padano PDO cheese 0.7 oz (20 g); Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Black pepper to taste

For the Sauce: Cherry tomatoes 5.3 oz (150 g); Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Eggplant Ravioli

To prepare the eggplant ravioli, start by preparing the filling. Wash the eggplant well, trim it 1, and cut it into cubes 2. Sauté the chopped garlic clove (or whole, if you prefer to remove it) in the extra virgin olive oil 3.

Add the eggplants 4 and let them flavor over high heat for a few minutes. Season with salt 5 and continue cooking until the eggplants are very soft, stirring often to avoid burning them. At this point, remove from the heat and mash the eggplants with a fork until they become a puree 6.

In a bowl, place the ricotta, Grana cheese 7, and black pepper. Mix with a spoon 8 and add the eggplants 9.

Mix again to combine the ingredients 10. Place the filling in a piping bag 11 and keep it in the refrigerator until ready to use. Proceed to prepare the sauce. Wash and cut the cherry tomatoes into small pieces 12.

Sauté the garlic clove along with the extra virgin olive oil; add the cherry tomatoes 13 and let them flavor over high heat for a couple of minutes. Season with salt, add a sprig of rosemary 14, and cook on low heat for 10 minutes 15.

Now prepare the ravioli. Pour the flour into a well on a work surface, add the eggs and fine salt 16. Lightly beat with a fork, then pour in the extra virgin olive oil 18.

Work with your hands 19 until you get a smooth and homogeneous dough 20. For convenience, cut the dough into smaller portions; it will be easier to work with 21.

Proceed to form the ravioli: lightly flour the work surface with some semolina and roll out the dough with a rolling pin until you get a very thin sheet 22. Cut strips of dough about 3 inches wide. Take the ravioli filling from the refrigerator; squeeze small mounds of filling onto one of the dough sheets, spacing them apart 23. Cover with another strip of dough 34.

Gently press around the filling to bond the two sheets and release any excess air, thus preventing the ravioli from opening during cooking 25. Cut out the ravioli using a 2.5-inch diameter cutter 26. Continue until you've used all the ingredients 27.

Cook the ravioli in plenty of salted water for about 5 minutes 28. Drain them, transfer them to a plate 29, and dress them with the tomato and rosemary sauce 30. Decorate the plate with some rosemary sprigs 30 and serve your eggplant ravioli immediately!