Ravioli with Eggplant and mozzarella

Ravioli with Eggplant and mozzarella

A delicious recipe from Italian cuisine

Ravioli are a popular type of pasta consisting of two sheets of dough between them sealed with filling of meat in the middle (but not always). Ravioli are usually round or square shaped. In Italy almost all regions have their own recipes for ravioli. Even though this dish Italian has the oldest known recipe is an Anglo-Norman manuscript from the year 1290.

Ravioli with Eggplant and mozzarella
Timp preparare
Timp gatire
Timp total
Portii: 4
  • 300 grams of flour
  • 3 eggs
  • 1 Eggplant
  • 150 gr mozzarella
  • 2 garlic cloves
  • 300 g cherry tomatoes
  • 1 tablespoon chopped parsley
  • 10 basil leaves
  • ½ cup dry white wine
  • olive oil and salt
Cum preparam:
  1. In a bowl mix the 300 grams of flour with the eggs.
  2. Framantăm the dough with your hands until it becomes smooth and uniform and no longer sticks to your fingers.
  3. Let it sit for 15-20 minutes, covered with a damp cloth.
  4. Using the machine stretched dough, whether or not we use thin, lay dough sucitorul.
  5. Meanwhile, prepare the filling: cut the Eggplant cubes and spalăm, as well as tomatoes.
  6. In a pan put the hot little olive oil.
  7. In the heating oil we put a clove of crushed garlic, eggplant, a tablespoon of chopped fresh parsley, a pinch of salt and distum for about 4-5 minutes over high heat, stirring often with a wooden spoon.
  8. Once the plants start to înegrească, add half a cup of water and boil at medium heat until the water evaporates completely. Take off the heat and leave to cool
  9. We will deal with mozzarella, which also will cut into cubes and put it to drain so as not to leave a water inside the pasta. We'll dry with a towel of cloth, the paper will stick.
  10. On the sheet of dough stretched, put more piles, mix a little bit "of mozzarella and a little" eggplant, so as to create squares of approximately 10 cm.
  11. With a brush to grease the sheet edges with a little beaten egg and then cover with another sheet, being careful to leave out all the air before pressing the edges to close.
  12. With the help of a spur or with a square of pastry, or with a knife, portionam squares.
  13. Put to boil in a large water cratiță in which put a tablespoon of salt, the salt a little oil.
  14. Boil water until we prepare the sauce, which will dress up the ravioli.
  15. In a pan put 2 tablespoons of hot olive oil and a clove of crushed garlic. When ustoroiul of aromatic oil, add chopped tomatoes 6/7 basil leaves, add half a glass of dry white wine and let evaporate, just 2 minutes of cooking.
  16. When the water in the pot boiling, add the squares and boil for 5 to 6 minutes.
  17. When they cooked them transfer directly into the Pan and mix it with the prepared sauce
  18. Garnisim with a few leaves of fresh basil and serve warm.


Good appetite!

 Flavor and good taste-Ravioli with Eggplant and mozzarella 


© 2015 – 2016, Florentina Mirela.

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