- 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