Ravioli di Melanzane

Eggplant-Filled Ravioli

Preparation info

  • Serves


    (about 36 ravioli)
    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A delicious pasta from Basilicata/Calabria, which is in southern Italy.


  • 3 medium eggplants
  • cups fresh ricotta cheese (see Note)
  • 10 tablespoons grated pecorino cheese
  • 3 tablespoons finely chopped basil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Basic Homemade Pasta for 6
  • 2 cups Tomato Sauce, thinned with ¼ cup heavy cream if desired
  • 6 tablespoons basil chiffonade


Preheat the oven to 450°F. Prick each eggplant a few times with a fork; bake on a baking sheet, turning them once, until very tender, 40 to 50 minutes. Let stand until cool enough to handle. Cut the eggplants in half and scoop the pulp into a colander. Let the pulp drain, then chop it very fine in a food processor or by hand.

Measure 2 cups eggplant and mix it with the ricotta, 4 tablespoons pecorino, the chopped basil, salt, and pepper. Refrigerate until cold, at least 2 hours or up to 24 hours.

Roll, fill, and cut the ravioli as directed on, using a heaping tablespoon of filling for each piece.

Heat a large pot of salted water to boiling and, at the same time, heat the tomato sauce. Drop the ravioli into the boiling water and simmer about 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Drizzle with the tomato sauce and sprinkle with the remaining pecorino. Garnish with the basil chiffonade. Serve hot.