Indian-spiced Eggplant Ravioli, take tender delicate homemade pasta and combine it with an Indian and Italian flavored filling, more so, elevating it by sautéing it in a brown butter curry sauce. The end result, a ravioli that you will never forget!
For the Filling:
- 2 Asian eggplants peeled and diced
- 1 Tbsp peanut oil
- 1/2 tsp sesame oil
- 1 Tbsp Ghee
- 1 small white onion minced
- 1/2 cup crushed stewed San Marzano tomatoes
- A green onion stalk chopped
- 1 clove of garlic minced
- 1/2 Tbsp grated ginger
- 1 tsp each garam masala, cumin, turmeric, yellow curry, paprika,
- 1 Tbsp fried onion flakes
- 1/2 tsp brown sugar
- 1 tsp black pepper
- salt to taste
- 1/8 cup grated Parmigiano
- 1 small container of mascarpone cheese
For the Ravioli dough:
- 2 large eggs
- 200 g farina 00 (or all-purpose flour)
- pinch of salt
- 1 Tbsp evo oil
- a few drops of water if necessary
For the Sauce:
- 2 tsp salted butter
- 1 Tbsp olive oil
- 3 sage leaves
- 1 clove of garlic whole
- 1 tsp garam masala
- a dash of yellow curry
- a handful of crushed walnuts
- Place the flour on a clean wooden board, forming a mound. Create a hole in the middle similar to a bowl in shape.
- Crack the eggs into the middle, add the salt and olive oil.
- Slowly with a fork beat the eggs, then slowly bring the flour into the eggs with the fork continually making sure to keep the wet ingredients in that bowl you created.
- Once you have brought all the flour in and the dough starts to come together, start working it with your hands.
- Knead dough folding dough over onto itself and turning and repeating using some good force to get that dough nice and soft.
- The texture should be soft and velvety to the touch, and elastic, now shape it into a ball. Cover with a bowl or wrap it in plastic and let sit for 30 minutes.
For the Filling:
- In a large saute pan heat up oils and ghee. Toss in the garlic and minced onion and sauté till onions soften.
- Add in your eggplant and sauté for 10 minutes on medium to high heat.
- Sprinkle in all the spices, ginger, seasonings, and brown sugar to the eggplant and stir until it makes a sort of paste.
- Pour in the crushed San Marzano tomatoes.
- Let stew for about 20 minutes. Add mascarpone and grated Parmigiano and stir until well mixed and creamy.
- Take off heat and let stand.
- Take the dough out of the fridge and cut it into 4 pieces.
- Lightly flatten the piece of dough with your hands, pressing it down on the floured work surface. Then, turning the handle of the pasta machine, start rolling it from the lowest number on the dial (1), folding the dough onto itself a couple of times, and passing through the first dial each time, in order to create a rectangle. Gradually, go up one number, and pass the dough through twice. Repeat until you have a rather thin pasta sheet (5 or 6 on the dial). Since ravioli are made with two overlapping pasta sheets, it is better to have a thin dough.
- When the pasta sheet is at the desired thickness, cut it in half using a knife. Place a teaspoon of Indian spiced filling on one half of the dough, leaving a space of about 2 fingers in between.
- Cover with the other half sheet and with your fingers press the dough around the filling to remove as much air as possible. It is important to make the ravioli one sheet at a time, as soon as they are rolled out so they do not dry out.
- Using a corrugated wheel (or a ravioli cutter), cut in between the filling and along the top and bottom to create the ravioli. Reuse the scraps to make more pasta sheets or cut them up to make maltagliati and use them in soups.
- As soon as you have the finished ravioli, it is important to lay them on a well-floured surface so they won't stick at the bottom and tear apart. Cover with a dry clean towel.
- In a pot bring a large pot of salted water to boil, add ravioli and cook till all ravioli come to the surface, about 5 minutes.
- While ravioli is cooking, heat oil and butter in a sauté pan, add sage, garlic, spices, and walnuts. Sauté till butter turns a golden brown.
- Strain ravioli and toss it into the pan. Mix gently, coating ravioli well, plate, and serve with additional Parmigiano on top.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Fusion
Keywords: ravioli, Asian eggplant, garam masala, yellow curry, cumin, homemade pasta, brown butter sauce, fusion cuisine,