Description
Delicate squid ink pasta pillows filled with a smoky eggplant mixture.
Topped with pesto and cherry tomatoes for a vibrant flavor.
Ingredients
Units
Scale
- 1 cups (237 ml) 00 flour
- 1 egg yolk
- 1 whole egg
- 1/2 teaspoon milk
- 1/2 teaspoon olive oil
- pinch of salt
- Squid ink pasta
- 2 packets squid ink (like this); 0.14 ounces each
- 2 lbs (907 g) eggplant
- 2 ounces (57 g) fresh mozzarella
- 1 ounce (28 g) Parmesan
- Juice and zest of half a lemon
- 1 teaspoon red chile flakes
- 1/2 teaspoon sea salt
- 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)
Instructions
- Pasta
- 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 onto your work surface. Knead the dough several minutes until the dough comes together.
- Wrap in plastic and let rest at least 1 hour.
- Smoked Eggplant Ravioli
- 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. Transfer the filling to a piping bag.
- To Serve
- Bring a pot of salted water to a boil. Boil the ravioli for ~2 minutes.
- Heat a non-stick pan over high heat (approximately 400°F (204°C)). 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).
Notes
- For a richer flavor, use high-quality smoked eggplant and mozzarella.
- If you don’t have a smoker, roast the eggplant and tomatoes in the oven at 400°F (204°C) for a smoky alternative.
- To prevent sticking, ensure the ravioli are well-separated before adding them to the hot pan.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 100