Ravioli of ricotta and aubergines with cherry tomatoes, by Mattia Camorani
This recipe for ravioli of ricotta and aubergines with cherry tomatoes is courtesy of Mattia Camorani, Cucina, Missoni hotel, Edinburgh.
INGREDIENTS
(Serves 4)
For the pasta
• 500g of 00 flour, sieved
• 3 large eggs plus 2 large egg yolks, all at room temperature
• Pinch of salt
For the filling
• 2 aubergines (try to find some that are round and pale if possible)
• Olive oil for frying
• 75g butter
• 1 white onion, finely chopped
• 350g ricotta
• 150g Parmesan, finely grated
• 1 egg
• Nutmeg, freshly grated
• 1 beaten egg for brushing
• Salt and pepper
To serve
• ½ garlic clove, finely chopped
• Olive oil for frying
• 5-6 cherry tomatoes, cut in half
• 20-30g pine kernels, toasted
• 75g butter
METHOD
For the pasta
Place the flour in a bowl, make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using your fingers, mix the eggs with the flour, incorporating a little at a time.
Knead the dough until the pasta starts to feel smooth and silky instead of rough and floury.
Wrap in cling film and put it in the fridge to rest for 12 hours.
On removing the pasta from the fridge, run it through a pasta-maker until the pasta takes on a sheen.
For the ricotta and aubergine filling
Peel the aubergines and set aside the skin. Cut the flesh into 1cm cubes and season with salt. Place in a colander. Deep-fry the flesh, a little at a time, then set aside.
In a pan, melt the butter, add the onion and gently cook, making sure it doesn't take on any colour.
Meanwhile, mix the ricotta with the aubergines, Parmesan, nutmeg and egg. Add the onions and season. Cut the pasta into circular shapes and place filling in centre. Brush beaten egg around the edges and form into ravioli parcels, pinching the edges.
For the crispy aubergine skin Slice the aubergine skin into thin strips and deep-fry in the oil at 140°C until crispy.
To serve
Cook the ravioli until al dente. In a pan, fry some garlic in olive oil and add the cherry tomatoes. Cook them until they collapse, then add the ravioli and toss around with some extra butter. Serve the pasta on a plate, finish with the toasted pine kernels and crispy aubergine skin.
