How to make it

  • Prepare the stuffing. Dice the eggplant and disgorge the dices with fine salt for 30 minutes. Get rid of the water and cook the eggplant in a frying pan with a bit of olive oil in it. When it's almost done, add the green onion, the garlic and half the thyme.
  • Puree the mixture with a blender or food processor (or thermomix) and combine the ricotta.
  • Prepare the sauce. In a saucepan, soften the green onion in the butter. Add your mushrooms (that you washed). Deglaze with white wine and combine the veal stock and the vinegar. Add the thyme and let the mixture reduce.
  • In a bowl, mix the parmesan with the zest, the basil leaves, olive oil and pepper.
  • Prepare the dough for the pasta, roll them through the pasta rollers until you get these long sheets. Add 1/2 a tablespoon of stuffing, with some space between them. Put a lightly floured pasta dough sheet on top of your sheet, remove the air and seal your raviolis. Cut them with pasta cutters (if you have these) of about 2 inches.
  • Cook the raviolis for 1 or 2 minutes in boiling water and finish cooking them in the sauce, right before serving.
  • Plate the raviolis. Season. And decorate with our little finishing mixture.
  • Enjoy!

Reviews & Comments 1

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  • 22566 6 years ago
    William...Where have you been 'Little Man'
    Why are you not out playing and having some fun?
    Are you in Detention? ~ Laughing ~
    Ah...Wild Mushroom,a little difficult to see sometimes,but an earthy delight,cool and dry is the key to the keep.
    Thank-you for this smothered ravioli recipe.
    Hope all is well.
    Kind Regards
    Was this review helpful? Yes Flag

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