EGGPLANT RAVIOLI

EGGPLANT RAVIOLI image

Number Of Ingredients 18

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Ingredients

Striped Pasta Sheets for the Ravioli
For the yellow pasta:
1 cup 00 flour
1 egg yolk
1 whole egg
1/2 teaspoon milk
1/2 teaspoon olive oil
pinch of salt
Add the flour, egg yolk, whole egg, milk, olive oil, and salt to your stand mixer with the paddle attachment. Mix until the dough forms a shaggy ball. Lightly flour your work surface and dump the dough mixture on to your work surface. Knead the dough several minutes until the dough comes together. Wrap in plastic and let rest at least 1 hour.
Squid ink pasta
For the squid ink pasta:
1 cup 00 flour
1 egg yolk
1 whole egg
1/2 teaspoon olive oil
2 packets squid ink (like this); 0.14 ounces each
pinch of salt
Add the flour, egg yolk, whole egg, milk, olive oil, squid ink, and salt to your stand mixer with the paddle attachment. Mix until the dough forms a shaggy ball. Lightly flour your work surface and dump the dough mixture on to your work surface. Knead the dough several minutes until the dough comes together. Wrap in plastic and let rest at least 1 hour.

Steps:

Smoky Eggplant Ravioli with Pesto and Tomatoes 5-6 ravioli per serving as a first course Smoked Eggplant Ravioli Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved Extra virgin olive oil Basil pesto Parmesan cheese, shaved grated lemon zest toasted pine nuts (optional) Bring a pot of salted water to a boil. Boil the ravioli for ~2 minutes. Heat a non-stick pan over high heat. Add a little pasta water and a splash or two of olive oil to the pan. Add the tomatoes and a generous spoonful of pesto to the pan. With a slotted spoon, transfer the ravioli to the pan, shaking the pan to prevent the ravioli from sticking. Cook a minute or two, until the sauce is thick and reduced. Taste and season with salt. Serve hot with shaved Parmesan, grated lemon zest, and toasted pine nuts (optional). Smoked Eggplant Ravioli 2 pounds eggplant 2 ounces fresh mozzarella 1 ounce Parmesan Juice and zest of half a lemon 1 teaspoon red chile flakes 1/2 teaspoon sea salt Prick each eggplant with a fork a few times. Place eggplants over the flame of a gas stove top. Turn the eggplants from time to time with metal tongs, until the skin is completely charred and the flesh is very soft, about 10-15 minutes. Alternatively, grill the eggplant over a charcoal grill or grill pan. When cool enough to handle, cut the eggplant in half and scoop out the flesh, making sure not to incorporate any charred bits. Place the eggplant flesh over a colander to drain. Add the eggplant, along with the mozzarella, Parmesan, lemon juice, red chile flakes, and salt to a food processor. Pulse a few times, until it forms a smooth puree (don't overmix). Transfer the filling to a piping bag. See instructions above for forming the striped pasta sheets.