Eggplant and Artichoke Ravioli with Sun-Dried Tomatoes and Olive Oil

• Ravioli dough

Heat the oil in a frying pan over a low flame, add the eggplant and gently cook in the oil until soft. Add the garlic and continue cooking for a further three minutes. Remove from the flame, add the lemon juice and pass the whole through the medium blade of a food mill. Incorporate the artichoke hearts into the eggplant purée. Season, fill the ravioli and poach