Ravioli filled with aubergines and ricotta


How to make the ravioli stuffed with aubergines and ricotta with tomato sauce marinated in herbs, recipe for a dish rich in aromas and flavors, reminiscent of summer flavors.

Ingredients for 4 people

For pasta

- 400 g of fresh egg pasta puff

For the filling and the sauce

- 2 aubergines

- 1 clove of garlic

- 250 g of cottage cheese

- 8 spoons of parmesan

- 3 tablespoons of extra virgin olive oil

- 200 g of cherry tomatoes

- 4 basil leaves

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- salt and pepper

For the marinade

- 4 tablespoons of extra virgin olive oil

- 5 basil leaves

- 1 clove of garlic

- 1 sprig of thyme

- 1 sprig of mint

- 1 hot pepper

How to prepare the ravioli stuffed with aubergines and ricotta

Wash and browse all the herbs needed for the marinade, then put them in a bowl.

Heat the oil in a pan with the clove of garlic and the chilli pepper, then pour it over the prepared herbs and leave to marinate for half an hour.

Peel the aubergines, cut them into cubes and sauté them in a pan with 2 tablespoons of olive oil and a clove of garlic.

When the aubergines have softened, transfer them to a container, wait until they become lukewarm and then add the ricotta, 5 tablespoons of parmesan, salt, pepper and basil cut into julienne strips.

Stuff the pasta with the aubergine mixture and cut the ravioli.

Meanwhile wash the cherry tomatoes and dip them in boiling water for a few seconds, then drain them, peel them and divide them in half, then put them in a colander to let them drain their water.

After drain the cherry tomatoes and sauté them in a pan for a few minutes with the previously flavored and filtered oil.

In a pan with boiling salted water, dip the ravioli in them, then drain and season with the tomatoes still warm, the herbs drained from the marinade and the grated Parmesan.

Serve the hot ravioli.

Gennaro makes Ricotta Ravioli (February 2024)

Tags: First classics