AUBERGINE RAVIOLI WITH TOMATO BROTH
| 🍽 Portions: 5 |
| ⏱ Prep time: 30 minutes |
| ⏱ Cook time: 10 minutes |
| ⏱ Bake time: 35 minutes |
| ⏱ Resting time: min. 2 hours |
| 📈 Difficulty: Tricky |
RAVIOLI DOUGH
INGREDIENTS
- 800 g all-purpose wheat flour (T480 or Type 405)
- 100 g olive oil
- 120 g whole milk
- 5 eggs, whisked and sieved
- Salt
PREPARATION
Place the wheat flour, olive oil and whole milk into the mixing bowl of a stand mixer. Whisk the eggs and pass them through a sieve. Add the sieved eggs and a little salt, and knead everything together to form a smooth, pliable pasta dough. Then knead it again thoroughly by hand, wrap it in cling film, and let it rest in the refrigerator for about 2 hours.
EGGPLANT FILLING
INGREDIENTS
- 2 eggplants
- 2 sprigs of thyme
- 1 onion
- A little olive oil
- 60 g olives
- 60 g sun-dried tomatoes
- 20 g capers
- 30 g pine nuts
- 30 ml Ginger Shot Classic
- 100 g Scamorza cheese
PREPARATION
Halve the eggplants and score them crosswise. Marinate with salt, olive oil, and thyme sprigs. Bake the eggplants at 180°C for 35 minutes until soft, then scoop out the eggplant flesh from the skin and drain. Sauté finely diced onion in a pan, then deglaze with ginger shot. Add chopped olives, sun-dried tomatoes, capers, and pine nuts and simmer until no liquid remains in the pan. Then add diced Scamorza and the diced eggplant flesh. Mix well and transfer to a piping bag.
BROCCOLI FENNEL VEGETABLES
INGREDIENTS
- 200 g wild broccoli
- 50 g pine nuts
- 50 g butter
- 2 fennel bulbs
- 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, salt it, pour in some vegetable broth, and add the Ginger Shot Classic. Braise the fennel until soft; after 5 minutes, add the broccoli and braise along. Finally, add roasted pine nuts and season with Ginger Shot.
TOMATO BROTH
INGREDIENTS
- 1 onion
- 500 g cherry tomatoes
- 4 sprigs of basil
- 2 cloves of garlic
- 90 ml Ginger Shot Classic
- 300 g tomato water or vegetable broth
PREPARATION
For the tomato broth, finely chop an onion and sauté it in plenty of olive oil. Add the 2 crushed garlic cloves and fry them along. Halve the cherry tomatoes and also add them to the pan. Deglaze with the Ginger Shot Classic and pour in the tomato water. Let the tomato broth simmer for 20 minutes. For the last 5 minutes, let a few basil sprigs infuse. Strain the tomato broth and squeeze it well to thicken it. Finally, season with the Ginger Shot Classic.
RAVIOLI
INGREDIENTS
- Ravioli dough
- A little all-purpose flour, for dusting
- 1 egg
- Eggplant filling
- A little salt
- 30 g olive oil
- Plenty of Parmesan cheese in a block
- 5 g fresh basil leaves
PREPARATION
Divide the ravioli dough into portions and gradually process them into long sheets with a pasta machine. To do this, roll out the dough several times on the largest setting, always lightly dusting the dough sheet with wheat flour and folding it. Then roll it out again at the same setting. This way, the dough gradually becomes pliable and tear-resistant. Then roll out the dough sheet thinner, setting by setting. Place the thinly rolled-out dough sheet on the floured work surface. Brush half of the dough sheet completely with whisked egg and pipe several dots of eggplant filling along it, with some space between them. Then fold the remaining dough sheet over the filling and press it firmly along the top long side. Then press the dough between the filling to ensure no air pockets form. Press the edges firmly and straighten them with a knife. Then cut through the dough compartments to create rectangular ravioli. Gently place the ravioli into boiling salted water and let them cook for 3-4 minutes in gently simmering water.
Meanwhile, heat the tomato broth in a large pan. Add a little olive oil. Ladle the cooked ravioli out of the water, drain briefly, and slide them into the hot tomato sauce. Sprinkle with some freshly grated Parmesan cheese and finely chopped basil. Then carefully toss everything together.
SERVING
INGREDIENTS
- Parmesan cheese in a block
Distribute the ravioli onto plates and sprinkle with freshly grated Parmesan cheese as desired. Pour the tomato broth over them and arrange the fennel and broccoli on top.
The finished main course: plated eggplant ravioli with tomato broth
