Vegetable Ravioli

Ingredients

• 175 g flour
• 1 egg
• 2 tbsp olive oil
• freshly grated nutmeg
• Salt
• pepper (ground)
• 100 g eggplant
• 1 beef tomato
• 1 Garlic clove
• 1 Spring onion
• 70 g ricotta
• 4 tbsp butter
• 1 tsp finely chopped basil
• 0.5 tsp thyme
• egg white (for brushing)
• 1 red chili pepper
• 1 tbsp chives ribbons
• thyme (for sprinkling)

Instructions

1. 1.

   Knead flour with egg, olive oil, about 4 tbsp water and salt into a smooth dough; add more oil, water 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.

   Wash, dry, peel and finely dice the eggplant and tomato. Wash spring onion, finely chop the white part, cut the green into thin ribbons and set aside. Peel garlic and finely chop. Sauté in 1 tbsp butter, add the white part of the spring onion and cook further. Add eggplant and tomato, quickly brown and simmer until liquid evaporates. Season with salt, pepper, nutmeg, basil and thyme; mix in ricotta and spring onion greens and let cool.

3. 3.

   Meanwhile wash, deseed and finely chop the chili pepper.

4. 4.

   Roll out dough on a lightly floured surface. Place small mounds of filling about 4 cm apart on one half of the dough. Brush the edges with egg white. Fold the second half over and press around the filling. Cut into squares with a knife.

5. 5.

   Bring plenty of salted water to boil and cook ravioli in simmering water for about 1–2 minutes.

6. 6.

   For serving, briefly sauté chopped chili in remaining butter and stir in chives. Lift ravioli from cooking water, drain, arrange portions, drizzle with chili‑chive butter and garnish with thyme.