Roasted Tomato & Eggplant Ravioli

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

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Homemade roasted eggplant ravioli tossed in butter and topped with slow-roasted cherry tomatoes, garlic, fresh basil, and crispy Calabrian chili breadcrumbs. The eggplant filling is blended with Parmigiano Reggiano and Calabrian chili oil for a creamy, savory center, while lemon-garlic breadcrumbs add a bright, crunchy finish.

Ingredients

Pasta Dough:

• 1 cup '00' flour

• 1/2 cup semolina flour

• 2 whole eggs

• 3 egg yolks

  
  

Filling:

• 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

• 1/2 tsp. Calabrian chili oil

  
  

Roasted Tomato & Eggplant Ravioli:

• 2 pints cherry tomatoes

• 6 garlic cloves

• 1/4 cup extra virgin olive oil

• Salt and pepper, to taste

• 1 tbsp. butter

• Fresh basil, torn

  
  

Directions:

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 and salt. Toast until golden brown.

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

   
   

Roasted Tomato & Eggplant Ravioli:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

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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Shop My Pasta Kitchen

These are some of my favorite tools for making handmade pasta and preparing my favorite pasta dishes at home!

Pasta Making Tools

• Marcato Atlas 150 Pasta Machine

• KitchenAid Stand Mixer

• KitchenAid Pasta Attachment

• Wooden Pasta Board

• Double Pasta Cutter Wheel

• Bench Scraper

• Piping Bags

• 9 Piece Round Fluted Cutter Set

• 65 mm Round Fluted Brass Stamp

  
  

My Kitchen Essentials

• 10-Inch Fry Pan

• Microplane

• Olivewood Spoon

• Food Processor

• Acacia Wood Utensil Set

• Acacia Wood Strainer

• Glass Mixing Bowl Set

• 8 qt. Pasta Pot

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