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Roasted Tomato & Eggplant Ravioli

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings


Pasta Dough:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks


  • 1 medium-sized eggplant, halved

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1 tsp. Calabrian chili oil

  • Salt to taste

Calabrian Chili Breadcrumbs:

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • 1/2 cup panko breadcrumbs

  • 1/4 tsp. salt

  • Juice of 1/2 lemon

  • 1/2 tsp. Calabrian chili oil

Roasted Tomato & Eggplant Ravioli:

  • 2 pints cherry tomatoes

  • 6 garlic cloves

  • 1/4 cup extra virgin olive oil

  • Sea salt to taste

  • 1 tbsp. butter

  • Fresh basil, torn


Calabrian Chili Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

  4. Finish with the chili oil and stir until the breadcrumbs are fully coated.

Roasted Tomato & Eggplant Ravioli:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. Preheat the oven to 400°F.

  3. Wrap the eggplant in aluminum foil and roast for 45 minutes. Remove from the oven and let cool.

  4. Add the cherry tomatoes and garlic cloves to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt and pepper to taste. Bake in the oven for about 30-40 minutes while making the ravioli.

  5. Remove the flesh of the eggplant and add to a blender along with the Parmigiano, Calabrian chili oil and salt to taste. Blend until smooth. Add the mixture to a piping bag and set aside.

  6. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

  7. Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.

  8. Bring a large pot of water to a boil. Add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes.

  9. Strain the ravioli and add them to a large sauté pan along with the butter. Toss over low heat.

  10. Plate and top with the roasted tomatoes, Calabrian chili breadcrumbs and basil.


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