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Whole grain spelt and basil meets eggplant and melted cheese in tasty and adorable ravioli.
To make the pasta, pour spelt flour onto clean surface. Make a hole in the center of the flour using a measuring cup. Add eggs, salt, 1 tablespoon oil, and half of the basil into the hole and begin to whisk with a fork. As you incorporate the flour underneath the hole, begin to include the flour on the outside, adding water as needed. Knead the dough until it is smooth. Cover dough with plastic wrap, and let rest for 30 minutes.
Using a food processor with small grater attachment (or hand grater), shred the garlic and eggplant. Heat teaspoon of oil in pan over medium-high heat, and saute eggplant mixture until water evaporates. Let cool.
Rinse and dry the food processor. Using the same attachment shred the cheese. In a medium bowl, add cooled eggplant, cheese, and remaining basil and stir until combined.
To prepare ravioli, divide the dough in half and roll it out very thin. (Put your muscles into it. It may feel like a workout, but it’s worth it.)
Spoon small-ish balls of filling into one side of dough, and then place the second sheet on top. Using the ravioli press, stamp out your ravioli. And smile, ’cause they sure are cute!
Let ravioli rest for 10 minutes, and boil salted water in a large pot. Cook ravioli for about 5 minutes, or until they swim up and float to the top. (You can freeze extra ravioli before cooking for an easy weeknight meal.)
While the pasta is cooking, heat up your favorite marinara sauce. Lay ravioli in a bed of marinara and garnish with parmigiano reggiano and fresh basil. Dig in!
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