EGGPLANT RAVIOLI WITH TOMATO SAUCE
| 🍽 Servings: 5 |
| ⏱ Working time: 30 minutes |
| ⏱ Cooking time: 10 Minutes |
| ⏱ Baking time: 35 minutes |
| ⏱ Rest time: min. 2 hours |
| 📈 Difficulty: Tricky |
RAVIOLI-TEIG
INGREDIENTS
- 800 g plain wheat flour (T480 or type 405)
- 100 g olive oil
- 120 g whole milk
- 5 eggs, mix up and sieve
- Salt
PREPARATION
Put the wheat flour, olive oil and whole milk in the mixing bowl of the food processor. Beat the eggs, mix and strain through a sieve. Add the strained eggs and a little salt and knead everything together to form a smooth, supple pasta dough. Then knead it again with your hands, wrap it in plastic wrap and let it rest in the refrigerator for about 2 hours.
EGGPLANT STUFFING
INGREDIENTS
- 2 eggplants
- 2 sprigs thyme
- 1 onion
- A little olive oil
- 60 g olives
- 60 g dried tomatoes
- 20 g capers
- 30 g pine nuts
- 30 ml Ginger Shot Classic
- 100 g scarmorza cheese
PREPARATION
Cut the eggplants in half and cut them crosswise. Marinate with salt, olive oil and sprigs of thyme. Bake the eggplants at 180 °C for 35 minutes until soft, then remove the eggplant flesh from the skin and drain. In a pan, sauté the onion cut into small cubes and deglaze with Ginger Shot. Add finely chopped olives, sun-dried tomatoes, capers and pine nuts and simmer until there is no more liquid in the pan. Then add chopped scarmorza and the chopped eggplant flesh. Mix well and pour into a piping bag.
BROCCOLI FENNEL VEGETABLES
INGREDIENTS
- 200 g wild broccoli
- 50 g pine nuts
- 50 g butter
- 2 Fennel
- 200 g vegetable broth
- 60 ml Ginger Shot Classic
PREPARATION
Clean the broccoli and cut the fennel into wedges. Sauté the fennel in a pan with butter, add salt and a little vegetable stock and add the Ginger Shot Classic. After 5 minutes, add the broccoli and sauté. Finally, add roasted pine nuts and season with Ginger Shot.
TOMATENSUD
INGREDIENTS
- 1 onion
- 500 g cherry tomatoes
- 4 sprigs basil
- 2 garlic cloves
- 90 ml Ginger Shot Classic
- 300 g tomato water or vegetable broth
PREPARATION
For the tomato sauce, cut an onion into small pieces and sauté in plenty of olive oil. Add the 2 cloves of garlic pressed and fry them. Halve the cherry tomatoes and add them to the pan as well. Deglaze with the Ginger Shot Classic and add tomato water. Let the tomato broth simmer for 20 minutes. Add a few sprigs of basil for the last 5 minutes. Strain the tomato broth and squeeze well to get binding in the tomato broth. Finally, season to taste with the Ginger Shot Classic.
RAVIOLI
INGREDIENTS
- Ravoli dough
- Some plain wheat flour, to work with
- 1 egg
- Eggplant stuffing
- A little salt
- 30 g olive oil
- Plenty of Parmesan cheese on the piece
- 5 g Fresh basil leaves
PREPARATION
Divide the ravioli dough into portions and gradually work them into long dough sheets in a pasta machine. To do this, roll out the dough several times at the highest speed, dusting the dough sheet lightly with wheat flour and folding it. Then roll out again at the same speed. In this way, the dough gradually becomes pliable and remains tear-resistant. Then roll out the dough sheet thinner step by step. Place the thinly rolled out dough sheet on the floured work surface. Brush half of the dough sheet completely with beaten egg and squirt a few dabs of eggplant filling on it lengthwise with a little spacing. Then fold the remaining pastry sheet over the filling and press down on the upper long side. Then press the dough down between the filling so that there are no air pockets. Press down the edges and straighten with a knife. Then cut the dough chambers so that rectangular ravioli are formed. Slide the ravioli into boiling salted water and cook at a gentle boil for 3-4 minutes.
Meanwhile, heat the tomato broth in a large pan. Add a little olive oil. Scoop the cooked ravioli out of the water, drain briefly and slide into the hot tomato sauce. Sprinkle some freshly grated Parmesan and finely chopped basil on top. Then gently toss everything through.
ARRANGEMENTS
INGREDIENTS
- Parmesan cheese in the piece
Divide the ravioli among plates and sprinkle with freshly grated Parmesan cheese, if desired. Pour the tomato broth and spread the fennel and broccoli on top.
The ready main course: dressed eggplant ravioli with tomato broth
