Ravioli with Lamb and Eggplant

Ingredients

• 150 g flour
• 1 egg
• 1 egg yolk
• 2 tbsp olive oil
• freshly grated nutmeg
• Salt
• pepper (ground)
• 2 sprigs thyme
• 1 eggplant
• 300 g ground lamb
• 2 tbsp oil
• 1 onion
• 1 Garlic clove
• 100 ml Vegetable broth
• 2 tbsp liquid butter (optional)
• thyme for garnish

Instructions

1. 1.

   Knead the flour with the egg, yolk, olive oil, about 2 tbsp water, nutmeg and salt into a smooth dough; add more oil or flour if needed. The dough should be smooth and elastic. Wrap in plastic wrap and let rest at room temperature for about 30 minutes.

2. 2.

   Meanwhile, peel and finely dice the onion and garlic. Wash the eggplant, cube it lightly and sprinkle with salt. Heat the oil in a pan and brown the ground lamb until crumbly; add the eggplant cubes, onions and garlic, cook briefly, then stir in the thyme leaves and vegetable broth. Simmer covered for 20 minutes, then continue cooking uncovered until almost all liquid has evaporated. Season with salt and pepper.

3. 3.

   Divide the dough into eight portions and roll each into a large circle about 20 cm in diameter. Boil each piece separately in plenty of salted water for 2–3 minutes, drain. Arrange four circles on preheated plates, brush with liquid butter, place the filling on top and cover decoratively with another dough sheet. Sprinkle with thyme and serve hot.