Imagine cutting into a delicate pasta pillow that reveals a creamy, smoky eggplant filling, then draped in a luxurious tomato cream sauce that will make your taste buds dance with joy. This isn't just another pasta recipe - it's a gourmet Italian experience you can create right in your own kitchen. Perfect for impressing dinner guests or treating yourself to a restaurant-quality meal, these homemade ravioli promise to elevate your cooking game and transport you straight to the heart of Italy with every single bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 medium eggplant, roasted and mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup tomato sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the pasta dough by combining flour and 2 eggs in a large mixing bowl. Knead the dough until smooth and elastic, about 10 minutes. Cover and let rest for 30 minutes at room temperature.
- Roast the eggplant by piercing it with a fork and placing it in a preheated 400°F (200°C) oven for 30-40 minutes until soft and collapsed. Let cool, then scoop out the flesh and mash thoroughly.
- Create the ravioli filling by mixing the mashed eggplant, ricotta cheese, 1/4 cup Parmesan, salt, and pepper in a bowl until well combined.
- Roll out the pasta dough on a floured surface into thin sheets, approximately 1/16 inch thick. Cut into large rectangles.
- Place small dollops of the eggplant filling evenly spaced on one pasta sheet. Brush edges with beaten egg, then cover with a second pasta sheet, pressing carefully to seal and remove air pockets.
- Cut the sealed sheets into individual ravioli using a pastry wheel or knife. Ensure edges are well-sealed.
- Prepare the sauce by combining tomato sauce, heavy cream, remaining Parmesan, salt, and pepper in a saucepan. Simmer on low heat for 10 minutes, stirring occasionally.
- Bring a large pot of salted water to a boil. Carefully add ravioli and cook for 3-4 minutes until they float to the surface.
- Drain the ravioli and plate, then generously pour the tomato cream sauce over them. Garnish with fresh basil leaves.
Tips
- Ensure your pasta dough is well-rested to achieve maximum elasticity and prevent tearing.
- When roasting the eggplant, pierce it thoroughly to prevent potential bursting and ensure even cooking.
- Use a fork or pasta crimper to create tight seals on your ravioli to prevent filling from leaking during cooking.
- Keep your work surface generously floured to prevent pasta sheets from sticking.
- Test one ravioli first to ensure perfect cooking time - they should float and have a tender texture.
- If you're short on time, you can use pre-made pasta sheets to simplify the process.
- Fresh basil is key for garnishing - it adds a bright, aromatic finish to the dish.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 210mg
