Ricotta Stuffed Ravioli

Ingredients

• 300 g flour
• 1 egg
• 0.5 tsp Salt
• 1 eggplant
• 1 bell pepper
• 1 Garlic clove
• 5 tbsp olive oil
• 100 g Ricotta
• 50 g pecorino
• 0.5 tsp thyme leaves

Instructions

1. 1.

   Sift the flour onto a work surface, make a well in the center, add the egg and salt, beat the egg and mix everything with the flour. Combine flour, egg and 3-4 tbsp water, starting from the middle and working outward until an elastic dough forms. Cover with a kitchen towel and let rest for 15 minutes.

2. 2.

   Cut the eggplant into small cubes. Clean the bell pepper, halve it and grill in a hot grill until the skin can be peeled off. Then cut into cubes. Fry the garlic clove in heated oil. Remove and brown the eggplant cubes in it. Add the bell pepper, sauté briefly and let cool.

3. 3.

   Puree two thirds of the vegetable mixture with ricotta in a food processor. Add the remaining vegetable cubes, pecorino and thyme and let rest for 30 minutes.

4. 4.

   Roll out the pasta dough thinly and cut or roll into about 8 cm squares.

5. 5.

   Place about 1 tbsp of filling on each dough square. Fold diagonally and press firmly to seal. Bring salted water to a boil and cook the ravioli in batches for 5 minutes. Remove with a slotted spoon and drain well. Serve hot on plates.