Food, Pasta, Pizza, Risotto

East Indian flavored eggplant ravioli

Loreto March 13, 2015

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Indian flavored ravioli: eggplant and Indian spices blended together along with a beautiful tender pasta, tossed with sage, brown butter and Indian flavors. 

East Indian flavored eggplant ravioli

Other than my ancestral culture which is Italian, there are a few cultures that hold a special place in my soul. Of these cultures one being East Indian. I always said that if I ever had a past life definitely East Indian would have been one. There is a closeness I feel whether it is being at a temple, or an Indian restaurant or cooking at home in Indian style and a joy that overcomes me. I truly respect tradition and the importance of authenticity when it comes to cultural and regional cooking, but once in a while I like to leave the box and freelance and improve a bit. Today I decided to fuse Italy and India in a truly harmonious and delicious dish. As a child one of my favorite things was ravioli and as I matured I developed a fondness for curry, garam masala,  turmeric, cumin. Out of this love I created an Indian flavored ravioli. Using eggplant and Indian spices along with a beautiful tender pasta, tossed with sage, brown butter and Indian flavors. I dedicate this dish to the creative force in all of us, and to the person who inspires my creativity each and every day, my wife Nicoletta. I present to you East Indian flavored eggplant  ravioli.



Love the smell of all the different spices, and the ginger…

East Indian flavored eggplant ravioli

And the creaminess when you add the mascarpone cheese to the shredded eggplant…how can anyone resist to just dig in…

East Indian flavored eggplant ravioli

Do you remember my other recipe for butternut squash ravioli? I am becoming a pro don’t you think? Don’t get discouraged, you can make it too!

East Indian flavored eggplant ravioli


East Indian flavored eggplant ravioli


East Indian flavored eggplant ravioli


For the Filling:

  • 2 small lestada de gandia eggplants diced
  • 1 small white onion minced
  • 4 stewed san marzano tomatoes
  • 1 green onion chopped
  • 1 clove of garlic minced
  • 3 slices of ginger minced
  • 1 table spoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 table spoon onion flakes
  • 1 teaspoon yellow curry
  • 1 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • 1 teaspoon black pepper
  • salt to taste
  • 1 small container of mascarpone cheese
  • 1 egg whisked

For the Ravioli dough:

  • 1 and ½ cups all purpose flour type o
  • 3 eggs
  • ¼ teaspoon salt
  • Few tablespoons of water

For the Sauce:

  • 3 teaspoons butter
  • 2 table spoon olive oil
  • 4 sage leaves
  • 2 clove of garlic whole
  • 1 teaspoon garam masala
  • 1 teaspoon yellow curry
  • 1/2 teaspoon brown sugar
  • dash black pepper
  • dash salt


  1. Peel eggplants and cut into thin slices length wise. Place in layers in a strainer salting each layer, the place a bowl on top and place some weight in the bowl to press down eggplant. Let soak for a couple of hours, this will ensure a beautiful smooth a great flavor for the ravioli with the Indian spices.
  2. Wash off the excess salt and pat dry with paper towel, then dice and place in a bowl.
  3. Mince onion, garlic, ginger, and green onion, mix in bowl with eggplant.
  4. Heat oil a medium sauce pan, add eggplant mixture and sauté till soft.
  5. Add Indian spice and brown sugar to the eggplant for the ravioli filling, then take some canned stewed san marzano tomatoes and with your hand break apart into pan.
  6. Let stew for about 20 minutes. Add mascarpone cheese and stir till well mixed and creamy.
  7. Take off heat and let stand.
  8. Take dough out of fridge and cut into for equal parts. work each section on a well floured surface to a this thickness. and a dimension of 12 inches by 12 inches. Cut dough into 3 inch by 12 inch strips.
  9. Whisk egg in a bowl and brush on one side of dough strips.
  10. With a small teaspoon place a dollop of Indian spiced ravioli filling. You should get four places on each strip of dough.
  11. Place another dough sheet egg side down on top of dough with filling and press down in between fillings then press down all sides.
  12. With a sharp knife cut ravioli apart, then use a fork to pattern the edges of the ravioli.
  13. In a pot bring 5 cups of salted water to boil add ravioli and cook till all ravioli come to the surface. While ravioli is cooking, heat oil and butter in a sauté pan, add sage garlic, spices and sauté till butter turns a golden brown.
  14. Strain ravioli and toss into pan and toss, coating ravioli well, and serve.


  • Serving Size: 4 portions
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