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FILLING (Aubergine)
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Serves: 4 as a main course - 8 - l0 as an appetizer
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Peel and slice the aubergine, sprinkle with salt and place in a colander.
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Leave for 1 hour to draw out the bitter juices.
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Rinse and dry.
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Finely chop and set aside.
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Heat the butter and oil over medium heat in a medium-sized saucepan.
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Add in the garlic and onion and fry for a few min.
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Blanch the tomatoes in a pot of rapidly boiling water for 20 seconds, then plunge into a pot of cool water to stop the cooking.
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Peel, seed and chop the tomatoes into 1 inch/2.5 cm pcs.
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Add in to the garlic and onion together with the basil.
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Cook for about15 min.
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Add in the aubergine and cook till the mix reaches the consistency of a thick paste.
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Fold in the goat cheese.
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Set aside.
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RAVIOLI (aubergine filled): Using a rolling pin, roll out the egg pasta dough on a floured surface into a sheet as thin as possible without breaking the dough.
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Cut the sheet into two 6 inch x 12 inch/15 cm x 30 cm pcs.
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Set one piece aside and cover it with a wet towel.
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Using a knife, mark the remaining sheet in 2 inch/5cm squares, making 18 squares.
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Drop the aubergine mix by the teaspoonful in the centre of each square.
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Brush the edges of the sheet with water, then place the second sheet over the filled sheet.
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Press down the edges to seal.
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Using a rolling cutter, cut the ravioli into 18 squares.
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Dust a baking sheet with flour and place the individual ravioli on it.
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Let them dry for 1 hour before cooking.
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Cook the ravioli in plenty of boiling salted water for 5 min.
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Heat 3 tbsp./45 ml butter in sauce pan.
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Drain the pasta and transfer to a hot serving platter.
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Pour the melted butter over the ravioli and garnish with parsley.
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SERVES 4 as a main course 8 to 10 as an appetizer course
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PASTA ALL'UOVO (Basic egg pasta):Place the flour on a pastry board or possibly in a large mixing bowl.
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Make a well in the centre of the flour and crack the Large eggs into the well.
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Using a fork, beat the Large eggs, drawing the flour into the Large eggs a little at time.
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If other ingredients are called for in your recipe, they may be added at this time.
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When the dough begins to hold together and the Large eggs are completely absorbed into the flour, it is ready to be kneaded.
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If you are using a bowl, move the dough onto a flat surface.
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Flour your hands lightly.
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Work the dough with your hands till it forms a bal.
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Throw away any bits of flour or possibly dough which have not been absorbed into the dough.
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Knead for 5 min, pulling the dough towards you and then pressing it away from you with the heels of your hands, rotating the dough a quarter turn between each fold.
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You may have to add in a little bit of flour to the dough and/or possibly your hands during this time if the dough starts to stick.
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After you have finished kneading, and the dough is nice and smooth, wrap it in a clean, damp kitchen towel and let it rest for 10 min.
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Cut on a cutting board, using a sharp knife or possibly a serrated dough cutter according to the requirements of the recipe.
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Makes approximately 1 lb./5 g
