Ingredients: |
Ingredients: Eggplant Filling:
1 large eggplant, peeled and sliced
1/2 sweet onion (you may substitute with red onion), chopped
1 tbsp olive oil
1 tsp garlic
1 tsp thyme
1/4 of a roasted red pepper, sliced
1/4 cup any semi-hard mild in flavour cheese, grated
salt and pepper
Pasta Sheets:
3 cups flour
5 egg yolks
1/2 tsp salt
cold water
1 whole egg, beaten
Roasted Red Pepper Sauce:
olive oil
1 tsp garlic
2 3/4 roasted red peppers, sliced
1/2 sweet onion
1/3 cup tomato sauce
generous sprinkle of red pepper flakes
2 tsp dried basil
parmesan cheese (optional for garnish)
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Directions: |
Directions:Eggplant Filling:
1. Line a baking sheet with paper towels and lay out eggplant slices. Sprinkle the slices with salt, flip and sprinkle the other sides as well. Let stand for an hour to let the bitter juices from the eggplant drain. Rinse the drained slices and pat dry. Dice the eggplant slices.
2. In a medium skillet set to medium heat, heat olive oil and garlic. Add the eggplant, onions, roasted red pepper, and thyme and saute until onions are soft and golden, and eggplant is soft and has darkened. Let cool.
3. Add the cooled eggplant mixture to a food processor, add the cheese, and pulse until mixture is pureed, with a bit of texture. You don't want to make eggplant mush! Season with salt and pepper. Keep refrigerated until raviolis are ready to be filled.
Pasta Sheets:
1. In a medium-large bowl add the flour and make a small well in the centre. Set aside.
2. In a small bowl, beat the egg yolks. Add the beaten yolks and the salt into the middle of the well in the bowl of flour. Keeping one clean hand for mixing, and one for adding water, mix and form the dough, adding a little bit of water at a time until you have formed a nice, firm, but slightly sticky dough.
3. Knead the dough for about 10 minutes. Place dough back in bowl, cover with plastic wrap and allow to rest in the fridge for 20 minutes or more.
4. Tear off a piece of dough bigger than a golf ball, but smaller than a baseball. On a lightly floured surface, roll out your dough using a rolling pin, until dough is paper thin and you can see your hand through the dough when lifted. While rolling, continue to lightly flour the surface, dough, and rolling pin so that dough does not stick, but try to use as little flour as possible! Repeat with remaining dough. Reserve the 1 whole beaten egg for the assembly.
Roasted Red Pepper Sauce:
1. In a medium skillet, heat olive oil and garlic. Add the roasted red peppers and onions and saute until onions are soft and golden. Let cool.
2. Pour red pepper and onion mixture into a blender. Add the tomato sauce, red pepper flakes, and basil. Blend until you have a smooth sauce. Keep refrigerated until ready to serve. Heat sauce on stove at medium-low heat. To thin sauce add fresh pasta water (reserve about a cup of the water that you cooked your ravioli in).
Assembly:
1. Using a circle cutter or the rim of a glass, cut the pasta sheets into circles about 2-inches in diameter. Lay out the circles in pairs.
2. Scoop about 2-3 tsp of filling (use your discretion, you want enough filling to get a burst of flavour, but you don't want the filling to literally burst out of the pasta) into the centre of half of the cut pasta circles, so that each pair of circles has one with filling in the centre.
3. Bring out the 1 whole beaten egg from the pasta sheet stage. Dip a clean finger into the egg and spread a little bit of the beaten egg around the outside of the pasta circle to act as the glue that will hold together the ravioli. Top the eggplant filled circles with their empty counterpart and lightly press down around the outside of the circle to form a seal. Use the prongs of a fork to press along the outside seal to ensure the ravioli is well sealed and to add a ribbed look.
4. Cook raviolis in salted, boiling water for about 6 minutes. A trick to judge their doneness is to wait until all raviolis are floating, then wait another 1-2 minutes.
5. While raviolis are cooking, heat sauce. Drain cooked ravioli and place on platter. Top with sauce and serve with grated parmesan cheese. |
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