Eggplant Ravioli

Name: Eggplant Ravioli (Ravioli di Melanzane)
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound flour; 2 cups tomato sauce; 1 large or 2 small eggs; 1 tablespoon freshly grated pepper; 1 cup warm water; 1 tablespoon oil; ¼ cup olive oil; 6 ounces fresh ricotta; ¼ cup grated pecorino; 1 egg; 3 tablespoons chopped fresh basil; 2 tablespoons minced fresh parsley; Salt and pepper to taste; Salt and pepper to taste; 1 pound eggplant, preferably several small ones

Ravioli di Melanzane

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe is popular in Sicily, although I tasted it in Tropea, a stunning seaport in Calabria. I particularly like the pepper in the sfoglia, an uncommon touch that works wonderfully well here.

Ingredients

Ripieno

1 pound eggplant, preferably several small ones
¼ cup olive oil
6

Europe
Italy
Tropea
Apulia
Mediterranean
Sicily
Pasta
Vegetarian

Method

Wash and peel the eggplants and cut either lengthwise or in discs. Sprinkle with salt and set aside on a dishcloth or paper toweling to drain off excess liquid and bitterness. If you are making fresh tomato sauce, now is the time to do it.

After the eggplant has sat for 30-40 minutes, cut into small cubes. Heat the oil in a pan and add the eggplant. Fry until the cubes turn a deep golde