Recipe
Eggplant Ravioli Filling Recipe
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Dond / All my dishes 2 years, 1 month ago
How you make your ravioli is your business. I use 2 cups of semolina flour, 3 eggs, a little salt, a Tbsp of olive oil, and my trusty little Atlas 150 pasta maker. Other people use flour, and some combine semolina and flour. Your call. I once did thi... More
Prep:20m Cook:20m Servings:4
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 Dond |
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Fans
Ingredients
- 1 lb. eggplant
- Salt
- 1 tsp butter
- 1 tsp olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 ripe Roma tomatoes
- 8 basil leaves
- ¼ cup goat cheese
Directions
- Peel and slice the eggplant, sprinkle with salt, and place in a colander.
- Leave for 1 hour to draw out the bitter juices. Rinse and dry.
- Finely chop and set aside.
- Heat the butter and oil over medium heat in a medium-sized saucepan.
- Add the garlic and onion and sauté gently for a few minutes. Don't let the garlic burn.
- Blanch the tomatoes in a pot of rapidly boiling water for 20 seconds, then plunge into a pot of cold water to stop the cooking.
- Peel, seed, and chop the tomatoes into a small dice.
- Add diced tomatoes to the garlic and onion along with the basil.
- Cook for about 15 minutes at low-to-medium heat, stirring occasionally.
- Add the eggplant and cook until the mixture reaches the consistency of a thick paste.
- Mix in the goat cheese.
- Let the mixture cool and put a small spoonful onto each square of pasta dough. You can also use a pastry bag, which gives you far more control over the amount of filling you dispense.
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recipediva 2 years, 1 month ago said:
MAKING THIS! THANKS FOR THE POST
rosemaryblue 2 years ago said:
Oh, how wonderful! I have an Atlas pasta maker (hand). I have not used it for awhile....thanks for reminding me how good homemade pasta really is, and the eggplant...has to be exceptional! I will use your recipe for the ravioli. Thank you kindly. :)
vikirose13 1 year, 5 months ago said:
Super! Another tasty sounding filling recipe. I best get down the Atlas! Friday night...
Viktoria