Ravioli ripieni di novi e malnzane recipe

Eggplant and walnut ravioli recipe

A delicious recipe from our chef Antonella in Veneto, Italy. Go on a culinary and cultural journey on a cookery holiday in Italy.

Ravioli ripieni di novi e malnzane
Eggplant and walnut ravioli

Serves 6

For the Filling:
• 300g fresh sheep ricotta cheese
• 6 Tbs grated parmesan
• 2 eggs
• Salt and pepper
• 2 large eggplants
• 100g shelled walnuts
• 1 cup of hot water

Peel the eggplants and cut into slices of about 1 cm thick. Heat a frypan with a thin layer of salt covering the bottom. Do not add oil, only the salt. When the frypan is hot add the slices of eggplant and grill until they are light brown. Place on a plate and cover with a drizzling of olive oil.

With a kitchen aid or a blender crush the walnuts with the eggplant, ricotta, parmesan, salt and pepper to form a creamy filling. Do this QUICKLY, don’t over process.
You need to do this just enough so that the ingredients blend together but not too much!

Roll the fresh pasta very thinly on a pasta board (or similar surface) and place teaspoons of the mixture in a line about 5-6 cms apart.
Fold over the half of the pasta without the mixture onto the other half that is holding the ricotta/eggplant mixture.
With your finger press down firmly between each mound and then use the pasta cutter to separate each ravioli.

In large frypan melt the butter with 10 fresh sage leaves, then add ½ ladle of the pasta water. The water is added to prevent the butter from burning and helps it cling to the pasta. When the ravioli are cooked gently remove from the water with a large strainer (never tip out into a spaghetti strainers as they will break) and add to the frypan with the butter/sage. Sauté together for about 2 minutes. Place on the plates, sprinkle with grated parmesan and black pepper. If you like truffles this is the time to also grate onto the ravioli! Fantastico!

Alternative: You can substitute the eggplant and walnuts for artichokes to make “Artichoke ravioli”