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1
To make the pasta, pour spelt flour onto clean surface.
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2
Make a hole in the center of the flour using a measuring cup.
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3
Add eggs, salt, 1 tablespoon oil, and half of the basil into the hole and begin to whisk with a fork.
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4
As you incorporate the flour underneath the hole, begin to include the flour on the outside, adding water as needed.
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5
Knead the dough until it is smooth.
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6
Cover dough with plastic wrap, and let rest for 30 minutes.
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7
Using a food processor with small grater attachment (or hand grater), shred the garlic and eggplant.
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8
Heat teaspoon of oil in pan over medium-high heat, and saute eggplant mixture until water evaporates.
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9
Let cool.
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10
Rinse and dry the food processor.
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11
Using the same attachment shred the cheese.
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12
In a medium bowl, add cooled eggplant, cheese, and remaining basil and stir until combined.
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13
To prepare ravioli, divide the dough in half and roll it out very thin.
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14
(Put your muscles into it.
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15
It may feel like a workout, but its worth it.)
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16
Spoon small-ish balls of filling into one side of dough, and then place the second sheet on top.
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17
Using the ravioli press, stamp out your ravioli.
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18
And smile, cause they sure are cute!
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19
Let ravioli rest for 10 minutes, and boil salted water in a large pot.
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20
Cook ravioli for about 5 minutes, or until they swim up and float to the top.
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21
(You can freeze extra ravioli before cooking for an easy weeknight meal.)
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22
While the pasta is cooking, heat up your favorite marinara sauce.
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23
Lay ravioli in a bed of marinara and garnish with parmigiano reggiano and fresh basil.
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24
Dig in!
