Ravioli with Ricotta and Eggplant Filling

Step 1

For the dough, sift pastry flour onto the work surface, make a well in the center, crack the eggs, add the salt and mix together. Work from the center of the well outward and knead, adding 3-4 tablespoons of water until an elastic dough has formed. Cover with a kitchen towel and let rest for 15 minutes.

Step 2

Cut the eggplant into small cubes. Rinse the bell pepper, cut in half and roast under the oven broiler until the skin peels off, then cut into cubes. Cook garlic in a pan with heated oil. Add the eggplant cubes and cook until golden brown. Finally, add the peppers, briefly sauté, and allow to cool.

Step 3

Combine 2/3 of the vegetable mixture with ricotta in a food processor. Mix with the remaining diced vegetables, pecorino, and thyme and let sit for 30 minutes.

Step 4

Roll out the dough very thinly and cut into 8 inch squares.

Step 5

Place about 1 tablespoon of the filling on each dough square. Fold in half diagonally and press firmly to seal. Bring salted water to a boil and cook the ravioli in portions for 5 minutes. Remove with a slotted spoon and drain well. Serve ravioli on hot plates, garnished as desired.