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

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

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