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Eggplant Ravioli with a Fig Balsamic Reduction

eggplant ravioli with a fig balsamic reduction

5 from 3 reviews

homemade ravioli with a creamy eggplant filling

Ingredients

Scale

For the Filling:

  • 2 small Japanese eggplant
  • 1 small white onion, peeled and cut into quarters
  • 2 large cloves garlic
  • 2 TBS extra virgin olive oil, divided
  • 1/4 cup pine nuts, toasted
  • 2 TBS finely chopped basil
  • 1 tsp salt
  • water to help seal the ravioli

For the pasta dough

  • 7 oz flour – I use a mixture of semolina and all purpose
  • 3 eggs
  • 1 tsp olive oil
  • 1 tsp salt

For the drizzle:

  • 1/4 cup Fig Balsamic Vinegar (or regular balsamic if you don’t have fig)

Instructions

  • Preheat the oven to 350°
  • Trim the eggplants and either poke them with a fork a couple of times or slice them with a knife so they don’t explode while roasting.
  • Add the eggplants, the garlic cloves and the onion to a baking dish. Add one tablespoon of olive oil and sprinkle with salt. Mix everything with your hands to make sure they are coated with the oil.
  • Roast for 30 – 45 minutes until the eggplants and onions are very soft.
  • While the vegetables are roasting make the pasta dough:
  • Measure out the flours – I use a mix of 4 oz of semolina and 3 oz of all purpose but all regular flour will work just fine.
  • Pile the flour on your clean counter and make a well in the center.
  • Add the eggs, salt and oil the center and carefully stir with a fork to break the yolks and mix.
  • Slowly start bringing in the flour from the sides without breaking the flour wall.
  • Do this until almost all of the flour is incorporated.
  • Knead the dough for 10 minutes.
  • Flatten into a disc and refrigerate for an hour.

Make the filling:

  • After the vegetables are done remove them from the oven and cool slightly.
  • In a food processor fit with the steel blade drop in the onions and eggplants. Squeeze the garlic out of their cloves into the mix. Process for about 30 seconds to a minute until you have a smooth paste.
  • Add the basil, toasted pine nuts and olive oil.
  • Process until the nuts are finely chopped.
  • Set aside until ready to use. If it is going to be several hours refrigerate the mixture.

Make the ravioli:

  • Bring the pasta dough out of the refrigerator.
  • I have a KitchenAid pasta attachment. Follow the directions for whatever machine you have to roll out your pasta into sheets.
  • You can make the ravioli in one of two ways; use a ravioli maker or hand cut them. I have a ravioli make so I will show that way.
  • Lay a sheet of pasta on top of the bottom frame.
  • Use the press to stretch the dough to make the indentation for the filling.
  • Add about a teaspoon of the eggplant filling to each .
  • Brush around each ravioli with a bit of water to help them seal.
  • Top with another sheet of pasta dough.
  • Roll over the base with a rolling pin being sure that the dough is pressed down thoroughly.
  • Turn over to release the ravioli and carefully separate.
  • Repeat until you have used up all of your pasta dough. I generally get two dozen ravioli with this recipe.
  • Any leftover filling is very tasty on crackers.

To make the drizzle:

  • Add the balsamic vinegar to a small heavy bottomed sauce pan over medium heat.
  • Bring to a boil and reduce heat to a simmer.
  • Cook until reduced by half. Taste and add some salt if needed.

To cook the ravioli:

  • Bring a large pot of water to a boil.
  • Add a generous amount of salt.
  • Carefully add the ravioli and cook for about a minute after they rise to the top.
  • Carefully remove to a strainer.

To serve – add the ravioli to a bowl and drizzle with the Fig Balsamic Reduction

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