Ravioli stuffed with ricotta and basil and seasoned with a simple sauce of cherry tomatoes accompanied by crispy eggplant, inspired by Chiara Ferragni's wedding menu (#TheFerragnez).
Simple to make, light because they have a base of cooked dough, simply delicious. Seasoned even just with butter and sage with a sprinkling of Parmesan cheese you will enjoy a delicious dish.
Ingredients for the pasta
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Flour 00 1 kg.
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Salt 1 teaspoon
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Water 1 liter
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Eggs 1 whole
For the filling (about 30 ravioli) use a third of the dough.
Serves 4
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Ricotta 250 gr.
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Parmesan cheese 20 gr.
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Salt a pinch
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Basil
For the sauce
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Cherry tomatoes 250 gr.
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Aubergine 1
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Salt to taste
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Basil
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Extra virgin olive oil 50 gr.
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Garlic 1 clove
Put 1 liter of water in a large pot and boil.
When the water boils, pour in the flour and turn off the heat.
Add the whole egg.
Mix well and pour everything on the work surface.
Knead the dough well.
You will get a soft dough. Divide into three parts using only one part. Wrap the remaining two parts of dough in cling film and freeze them. You will prepare other ravioli quickly having the base ready.
Put the ricotta, two teaspoons of Parmesan cheese, the chopped basil in a bowl.
Roll out the dough to about 3 millimeters thick accompanying yourself with a little flour. Put a little dough on the pastry.
Cover with another sheet of pastry and cut with a "pastry cutter" or a small glass. You can give it the shape and size you prefer. I also prepared square ravioli.
Cut the eggplant into strips and fry it in a pan with a little olive oil.
Brown the garlic with the oil.
Add the cherry tomatoes.
Remove the garlic and cook for 5-6 minutes. Add salt.
Add the fried eggplant.
Heat the ravioli in plenty of salted water. They need to cook for 2-3 minutes and when they are ready they come to the surface in the cooking water. Add the ravioli to the sauce with plenty of basil.
You can serve !! Here are the ravioli
Ravioloni with ricotta and crispy eggplant.
Ravioli with cherry tomatoes and eggplant! If you like, you can add a sprinkling of Parmesan cheese.
